For the dough
- 3 ¼ cups (380g) of all-purpose flour
-1/4 cup (55g) of melted butter
-1/4 cup (55g) of white granulated sugar
-1 packet of instant dry yeast (2 teaspoons, 14g)
-3/4 cup (160ml) of warm milk
For the glaze
-2 cups (250g) of powdered sugar
-Vanilla extract (as much as you like)
-Milk 5 to 10 tablespoons (until you reach the desired consistency)
*Food coloring in case you want different colors in your glaze
*Oil for frying the donuts
1) Mix the packet of instant dry yeast with warm milk and sugar, let it rest for 10 to 15 minutes until you see bubbles (that means that your yeast is alive).
2) Add the flour, melted butter and the egg. Slightly incorporate the dough, then take it into a floured working area and knead it for 10 to 15 minutes, until the dough is not sticky anymore. Try to not add extra flour, in case that the dough sticks into the working surface, scrape it with a spatula, it will reach a point when it won’t stick anymore.
3) Place it inside of a large bowl and leave it there for 1 hour to 1 and a half hours or until it is doubled in size.
4) Once it is doubled in size, take it out of the bowl and place it into a floured working area and roll it with the help of a rolling pin. At this moment you can flour your rolling pin, but it probably won’t be necessary. Roll the dough until it is about 2 inches tall and with any type of round cutter cut it into doughnut shapes. You can re-roll the extra bits of dough or make them into doughnut holes.
5) Set them aside and let the donuts rest for 10 minutes.
6) Get the oil to a low temperature, but hot enough to cook the donuts (you don’t need a thermometer). Fry the donuts one by one until they reach a golden color.
7) For the glaze, mix the powdered sugar with the milk and vanilla extract until you reach the consistency that you like (more or less thicker) and put it on your donuts when they’re still a little bit warm, then enjoy!