Make donuts fresh at home and I promise you'll never buy another donut again. These are simple to make and clean up and taste about a billion times better than any donut you'll buy at a store.
1 ½cupslukewarm milk or 1 1/2 cups water + 1/4 cup powdered milk
½cupwhite sugar
1tspsalt
2eggs
1/4cupoil
5cupsflourI like bread flour
1quartvegetable oil for frying
⅓cupbutter
2cupspowdered sugar
1 ½tspvanilla
4Tbsphot water or as needed
Instructions
Sprinkle the yeast over the warm water, then add sugar. (If you haven't used your yeast in a while, or if you're nervous your yeast is too old, let it sit for 5 minutes until it's foamy just to make sure).
Add in order the oil, 4 cups flour, salt, eggs, dry milk powder in the bowl of your stand mixer with the dough hook attached. Mix for a few minutes at low speed, knead in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl.
Knead for 12 minutes at a moderate speed. (Kneading for a longer amount of time develops the gluten faster and gets us out of that time sucking first rise)
Allow dough to rest for 10 minutes.
Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. (I used a glass and the lid to my oil for the smaller hole. You can also just stick your finger through the middle to create the hole).
Let doughnuts sit out to rise again until double (you'll be amazed how quickly they will puff up). Cover loosely with a cloth.
While you're dough is rising, melt butter in a saucepan over medium heat or in a microwave. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier cleanup.