
Doughnuts
9 ounces milk
1/4 cup sugar
1 packet yeast
10 tablespoons unsalted butter
2 eggs
4 cups flour
1/8 teaspoon salt
In a large mixing bowl combine half of the flour with the yeast.
In a saucepan heat milk, sugar, butter and salt until butter melts.
Stir milk mixture into the flour/yeast mixture and add the eggs.
Beat with a heavy-duty electric mixer on low for 30 seconds, just to combine. Increase speed to high and beat 3 minutes.
Add the remaining flour, a little at a time, until you have a firm dough.
Knead dough on lightly-floured work surface for about 5 minutes until it is smooth and pliable.
Place in a lightly oiled bowl. Cover and let dough rise until it doubles in size, about 1 hour.
Flip the dough out back onto the floured surface, punch down and roll out to about 1 /2- inch thickness.
Cut out doughnuts with a floured doughnut cutter, a circular cookie cutter, a biscuit cutter or a glass — anything round and doughnut sized will do.
Gather up any leftover bits and centers and roll trimmings and cut them into more doughnuts too. More doughnuts, more better.
Transfer doughnuts to baking sheet, cover and let rise again for about another hour. You will know when they are ready.
Heat oil in a deep-fryer to 360 degrees F. Fry doughnuts, in batches until golden all over.
Use a slotted spoon to remove doughnuts from the oil and place on a rack to drain — don't let drain on paper towels. While that works for many fried foods, doughnuts will stick. Paper towel flavored doughnuts, not good.
Let doughnuts cool and then dip into glaze.
Glaze
2 cups powdered sugar
1/4 cup milk
1 tsp extract
Whisk all ingredients together