Classic Yeast-Raised Doughnuts

Instructions

1. Warm the milk in a small saucepan until it is 110°F (43°C), warm but not hot to the touch. Combine the warm milk and the scraped seeds from the vanilla bean (include the pod) in a bowl to infuse for 10 minutes.
2. In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, sugar, salt, and instant yeast.
3. Remove the vanilla bean pod from the milk, then add the infused milk (leave the pod out), egg, and softened butter to the dry ingredients. Mix on low speed until the dough begins to come together, then increase to medium speed and knead until smooth and elastic, about 7-8 minutes.
4. Shape the dough into a ball and place it in a lightly greased bowl, covering it with plastic wrap or a clean kitchen towel. Let it proof at room temperature until doubled in size, about 60 minutes.
5. Turn the dough out onto a lightly floured surface and gently roll it to a 1/2-inch (1.3 cm) thickness. Using a 3 1/2-inch (9 cm) doughnut cutter or 2 round cutters for the outer and inner holes, cut out doughnuts and holes.
6. Place the cut doughnuts and holes on a parchment-lined baking sheet. Cover loosely with a kitchen towel and let rise until puffy, about 15 minutes.
7. Heat the neutral frying oil in a deep fryer or heavy pot to 375°F (190°C). Fry the doughnuts a few at a time, turning once, until golden brown on both sides, about 1-2 minutes per side. Remove with a slotted spoon and drain on paper towels.
8. For the vanilla glaze, whisk together powdered sugar, whole milk, and vanilla bean paste until smooth and pourable.
9. Dip the warm doughnuts into the vanilla glaze, letting excess drip off, then set on a wire rack to allow the glaze to set.
10. Serve the doughnuts warm for the best texture and flavor.