Enriched Yeast Doughnuts

Instructions

1. In the bowl of a stand mixer, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt until well combined.
2. In a separate bowl, lightly beat the egg. Add the warmed milk (about 100°F/38°C), melted butter, and vanilla extract; whisk to combine.
3. Add the wet ingredients to the dry ingredients. Using the dough hook attachment, mix on low speed until the dough begins to come together, about 2-3 minutes.
4. Increase the mixer speed to medium and knead the dough for about 6-8 minutes until it is smooth, elastic, and slightly tacky but not sticky. You can add a tablespoon more flour if too sticky.
5. Lightly grease a large bowl with oil, place the dough inside, and cover with plastic wrap or a damp towel. Let it proof in a warm place until doubled in size, about 90 minutes.
6. Once risen, turn the dough out onto a lightly floured surface and gently roll out to about 1/2 inch (1.3 cm) thickness.
7. Using a 3-inch (7.5 cm) doughnut cutter or two round cutters (3-inch and 1-inch for hole), cut out doughnuts and holes. Place them on parchment paper-lined baking sheets, cover loosely, and let them proof for 30 minutes until puffy.
8. Meanwhile, heat about 4 cups (960 ml) of frying oil in a deep pot or Dutch oven to 350°F (175°C). Use a candy thermometer to maintain temperature.
9. Fry the doughnuts in batches without overcrowding, cooking each side for about 1-1.5 minutes or until golden and puffed. Adjust heat to keep oil at 350°F (175°C).
10. Remove fried doughnuts with a slotted spoon and drain on a wire rack set over paper towels. Let cool slightly before glazing.
11. To prepare the vanilla glaze, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Add more milk or sugar to adjust consistency.
12. Dip the warm doughnuts top side down into the glaze, allowing excess to drip off. Place back on wire rack to set the glaze, about 15 minutes.
13. Serve doughnuts fresh for best texture and flavor.