Doughnuts

We made these this morning using our fresh milk and eggs. I love having fresh food again! We are all exhausted from all the work involved with this time of year, but this was a nice project for the girls and I to do this morning. This makes enough dough for a lot of nutz!

Doughnuts

4 1/2 tsp yeast

2 cups warm milk

3/4 cup sugar

2 tsp salt

1 tsp vanilla extract

2 eggs

1/2 cup olive oil

7-8 cups flour

In a large mixing bowl, combine the yeast and milk until the yeast is well dissolved. Add the sugar, salt, oil, and eggs; stir until well combined. Add the flour one cup at a time until a sticky dough is formed. The dough is very sticky and it's easiest to use a big silicone spatula to work with it.

Place the dough into a well greased bowl and cover with a damp cloth. Allow it to rise in a warm place until doubled. Punch down dough and allow to rise again until doubled.

Roll the dough out onto a well floured board. Incorporate just enough flour to the dough to make it manageable. If it gets too elastic, just cover with a damp towel and allow it to rest for 5 mins or so.

Cut with doughnut cutter (I use a reg size mason jar ring and a tiny cookie cutter)....or you can cut it into strips and braid the strips. Place them on a lightly floured baking sheet and allow them to rise for a few minutes (this is the step that makes them light and fluffy).

Deep fry at 375º for about 3 mins per side (until golden brown) then dunk into the glaze before placing them on a parchment paper.

Glaze

1/2 cup boiling water

1 1/4 cup powdered sugar

Add the sugar to the boiling water and stir until combined. Use tongs to roll the doughnuts in the hot glaze, then sit on a sheet of parchment to cool.