Glazed yeast doughnuts no. 2268

 
                     Glazed Yeast Doughnuts    No. 2268
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Pkg           Dry Yeast
    1                    Egg -- Well Beaten
      1/4  Cup           Warm Water
    1 1/2  Cups          Flour
      1/4  Cup           Sugar
    2      Tbls          Butter
      1/2  Tsp           Salt
    1      Cup           Milk
      1/2  Cup           Flour
    1 1/2  Cups          Flour
                         VANILLA GLAZE:
    1      Cup           Powdered Sugar -- Sifted
    2      Tbls          Milk
      1/8  Tsp           Vanilla
 
 Dissolve the yeast in the warm (110 degrees) water in a small bowl. Set
 aside. Heat the sugar, butter, salt and milk in a saucepan until the butter
 has melted. Cool to lukewarm. Pour into a large mixing bowl. Stir in the
 first measure of flour. Beat until smooth. Stir in the dissolved yeast. Add
 the second measure of flour. Beat until smooth. Stir in the egg(s). Add
 enough of the third measure of flour to make a soft dough. Turn out onto a
 lightly floured board. Cover. Let stand for 5 minutes. Knead for roughly 5
 minutes. Place in a lightly buttered bowl. Turn dough to coat its entire
 surface with butter. Cover. Let rise in a warm place until doubled in bulk
 (1 1/2-2 hours). Punch down. Turn out onto a lightly floured board. Roll out
 to a  1/4 " thickness. Cut using a floured doughnut cutter. Cover. Let rise
 until doubled in bulk (about 1 hour). Preheat the deep fryer. Prepare the
 glaze by combining the ingredients and blending thoroughly. Fry each
 doughnut until golden brown (1 1/2-2 minutes). Drain. Dip the tops of the
 warm doughnuts in the glaze. Place glaze side up on a rack. Yields 25
 Doughnuts From: Joel.Ehrlich@salata.com (Joel Ehrlich)
 
 
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 NOTES : From: Joel.Ehrlich@salata.com (Joel Ehrlich)