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Glazed Vanilla Bean Doughnuts

Source of Recipe

From "Pure Vanilla" by Shauna Sever


Recipe Introduction

"Warm fried dough. Sweet vanilla bean glaze. I think that's all that needs to be said."

List of Ingredients

For the doughnuts:
â—¦ 1 tablespoon dry active yeast
â—¦ ¼ cup warm water (110° to 115° F)
â—¦ 3 tablespoons granulated sugar, divided
â—¦ 1 cup whole milk, at room temperature
â—¦ 1 tablespoon pure vanilla extract
â—¦ Caviar of ½ vanilla bean
â—¦ 3 large egg yolks, at room temperature
â—¦ ¼ cup (½ stick) unsalted butter, melted and cooled
â—¦ 3½ cups all-purpose flour, sifted, plus more for kneading
â—¦ 1¼ teaspoons salt
â—¦ Vegetable oil, for frying

For the glaze:
â—¦ 1½ cups confectioners' sugar
â—¦ 2 tablespoons whole milk
â—¦ Pinch salt
â—¦ Caviar of ½ vanilla bean


Recipe

In the bowl of a stand mixer, whisk together yeast, warm water, and 1 tablespoon of the sugar. Let stand until mixture is foamy, about 5 minutes. Whisk in the remaining 2 tablespoons sugar, milk, vanilla extract, vanilla caviar, egg yolks, and butter. Fit the mixer with the paddle attachment and begin mixing on low speed. Add flour and salt and mix for 3 minutes, scraping down the sides of the bowl and the paddle often to keep the dough moving.

Turn out dough onto a lightly floured work surface and knead by hand several times, dusting with flour as needed. (Don't let the cute little doughnut holes go to waste! Let them rise and fry them, just like the doughnuts.) Place dough in a large oiled bowl and cover with plastic wrap. Let rest in a warm place until doubled in bulk, about 1½ to 2 hours. (Alternatively, you can let it rise in the refrigerator overnight, 8 to 12 hours.)

Turn dough out onto a lightly floured work surface and roll to about ½ inch thick. Cut out doughnuts with a 3-inch doughnut cutter, place on a parchment-lined baking sheet, and cover with a clean kitchen towel. Let rise for 30 to 45 minutes, or until doughnuts have doubled in size.

Pour 2½ inches of vegetable oil into a 4- or 5-quart pot and heat it to 350° F. Fry doughnuts in batches of no more than 4 until they are deep golden brown, 2 minutes per side, turning only once (turning too often can result in greasy doughnuts). Transfer to paper towels to drain.

For the glaze, whisk together the confectioners' sugar, milk, salt and vanilla caviar until smooth. Spoon glaze over warm doughnuts and serve.



Makes about 1 dozen doughnuts,
plus doughnut holes