If you don’t have a doughnut cutter, you can improvise with 2 biscuit cutters: a standard size cutter (about 2-1/2 inches) for cutting out the doughnuts and a smaller one (about 1-1/4 inches) for cutting out the holes. Use chopsticks, a slotted spoon, tongs or a Chinese skimmer to remove them from the fat. Don’t try to make this dough by hand or in a food processor; your hands or the metal blade will heat the butter too much and make the dough greasy. These doughnuts are best eaten the day they are made. From “Baking Illustrated,” makes about 13 doughnuts and holes.
Ingredients
3 to 3-1/4 cups unbleached all-purpose flour
1 envelope (about 2-1/4 teaspoons) yeast (not quick-rise)
6 tablespoons sugar
1/2 teaspoon salt
2/3 cup whole milk, at room temperature
2 large eggs, beaten lightly
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces, softened but still cool
6 cups (40 ounces — nearly a whole can) vegetable shortening, such as Crisco, for frying
VANILLA GLAZE:
1/2 cup half-and-half
3 cups powdered sugar, sifted
1/2 teaspoon vanilla
Directions
In a medium bowl, whisk together 3 cups flour, yeast, 6 tablespoons sugar and salt. Set aside.
Place milk and eggs in bowl of a standing mixer fitted with the dough hook. Add flour mixture and mix on low speed 3-4 minutes, or until a ball of dough forms.
Add softened butter one piece at a time, waiting about 15 seconds after each addition. Continue mixing for about 3 minutes longer, adding remaining flour 1 tablespoon at a time if necessary, until dough re-forms a soft ball.
Place dough in a lightly oiled medium bowl and cover with plastic wrap. Let dough rise at room temperature until nearly doubled in size, 2 to 2-1/2 hours. Place dough onto a floured surface and, using a rolling pin, roll it out to a thickness of 1/2 inch. Cut dough using a 2-1/2- or 3-inch doughnut cutter, gathering scraps and rerolling them as necessary. Place doughnut rings and holes onto a floured baking sheet. Loosely cover with plastic wrap and let rise at room temperature until slightly puffy, 30-45 minutes.
Meanwhile, fit a candy thermometer to the side of a large Dutch oven. Add shortening to pot and gradually heat shortening over medium-high heat to 375 degrees. Place rings and holes carefully into the hot fat 4 or 5 at a time. Fry until golden brown, about 30 seconds per side for holes and 45-60 seconds per side for the doughnuts. Remove doughnuts from hot oil and drain on a paper-towel-lined, rimmed baking sheet or wire rack. Repeat with remaining doughnuts, returning fat to temperature between batches. Cool doughnuts for about 10 minutes.
While doughnuts are cooling, whisk half-and-half, powdered sugar and vanilla extract in a medium bowl until combined. When doughnuts have cooled, dip both sides of each doughnut into glaze, shake off any excess glaze, and transfer to a wire rack to set glaze.
