MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vanilla-Glazed Yeast Donuts
Categories: Breads, Snacks
Yield: 18 servings

1/2 oz (2 env) active dry yeast
1/2 c Sugar
1 1/2 c Milk; scalded, cooled
1 ts Kosher salt
2 lg Eggs
6 tb Vegetable shortening; more
- for greasing
5 c (950 g) A-P flour; sifted,
- more for dusting
Oil; for frying
10 tb Unsalted butter
1/3 c Evaporated milk
2 1/2 ts Vanilla extract
2 1/2 c Confectioners' sugar

Combine yeast, 1 tbsp. sugar, and 6 tbsp. water heated
to 115ºF/46ºC in the bowl of a stand mixer fitted with
a\ paddle attachment; let sit until foamy, about 10
minutes. Add remaining sugar, plus milk, salt, eggs, and
shortening; mix until combined. With the motor running,
slowly add flour; beat until dough is smooth. Transfer
to a lightly greased bowl and cover loosely with plastic
wrap; set in a warm place until doubled in size, about 1
1/2 hours.

Turn dough onto lightly floured surface; roll dough into
a 13" round about 1/2" thick. Using floured 3 1/2" and 1
1/2" ring cutters, cut out donuts and holes; gather and
reuse scraps. Place on greased parchment paper"lined
baking sheets, at least 3" apart, and cover loosely with
plastic wrap; set in a warm place until doubled in size,
about 45 minutes.

Heat 2" oil in a 6 qt. saucepan until a deep-fry
thermometer reads 325ºF/165ºC. Using scissors, cut the
donuts out of the parchment paper, leaving about 1" of
paper around the sides of each donut (the paper makes it
easier to transfer them to frying oil). Working in
batches, place donuts in oil, paper side up, using tongs
to peel off and discard paper. Cook, flipping once until
puffed and golden, about 3-4 minutes. Using a slotted
spoon, transfer to a baking sheet with a wire rack; let
cool completely.

Melt butter in a 1 qt. saucepan over medium-low heat.
Using a small ladle, skim and discard white film from
surface. Slowly pour liquid from pan into a bowl,
leaving sediment behind; let cool 1 minute. Add
evaporated milk, vanilla, 1/4 cup water, and sugar;
whisk until smooth. Dip donuts in glaze, coating
completely; return to wire rack until glaze is set.

To avoid oily donuts, remember: Fat attracts fat. The
less you use in your dough, the lighter the donut will
be after frying. Also go light on flour when rolling out
dough, and use a brush to remove any excess; loose flour
particles attract and absorb oil.

RECIPE FROM: https://www.saveur.com

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