Classic Glazed Donuts

Making donuts and munchkins from scratch can seem like an intimidating endeavor, but once you go homemade, it’s really hard to go back to store-bought. After you make the dough and let it rise overnight, you’ll cut the donut and donut hole shapes and fry them in a heavy pan. While they rest, whisk together the glaze and either drizzle over the donuts or dunk them in it. Add sprinkles if you want and enjoy your warm, fresh-baked treats — this recipe makes a lot of them!

Instructions

1. 1

   In a medium bowl, add the milk, sugar, and yeast, stirring to combine.

2. 2

   In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.

3. 3

   Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.

4. 4

   Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.

5. 5

   Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.

6. 6

   Let the dough rise in a warm place for an hour, or until doubled in size.

7. 7

   Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.

8. 8

   Roll out the dough on a floured surface until ¼ inch (6 mm) thick.

9. 9

   Cut out the doughnuts and donut holes with a cookie cutter and piping tip.

10. 10

    Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)

11. 11

    Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.

12. 12

    In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.

13. 13

    Strain the glaze through a fine-mesh sieve to remove any lumps.

14. 14

    Dunk the donuts in the glaze or drizzle the glaze on top.

15. 15

    Enjoy!

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