1/4 oz. package active dry yeast (2 1/4 tsp)
3 tbsp warm water (105-115°F)
3/4 cup milk
1/4 cup granulated sugar
1/2 teaspoon salt
1 Large egg
2 1/2 tbsp butter, softened
3 cups all-purpose flour
Canola/ Vegetable oil
1/4 cup butter melted
1- 1 1/2 cups powdered sugar
1 tsp vanilla extract
3-5 tbsp evaporated milk or water
Directions:
In a stand mixer, combine lukewarm water and yeast. Let it sit until dissolved for about 5 minutes.
Add, milk, sugar, salt, eggs, shortening or butter and 1 cup of flour to bowl. Mix for 2 minutes at medium speed. Add the remaining 2 cups of flour and continue mixing dough. Scraping down sides.
Place dough in a large greased bowl. Cover with a clean towel or plastic wrap and let rise in a warm area for about 1 to 2 hours or until doubled.
Roll dough out on a floured surface to about 1/4 inch thickness. Cut into doughnuts using a donut cutter or cookie cutter about one 1-inch and one 3 or 4-inch . Let rest for about 10 minutes.
In a large sauce pan or cast iron, pour vegetable oil until it is at least 2 inches high and place on medium heat until oil is 375 degrees.
Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for 2-3 minutes or until golden brown. Drain on prepared paper towels.
For the glaze, In a microwave safe bowl melt the butter. Remove and stir in powdered sugar and vanilla extract until everything comes together.
Then evaporated milk (or water) until you have reached desired consistency
Dip doughnuts in glaze or pour over and let it drip on the rack.
Enjoy!
*Recipe adapted from “Immaculate Bites”