Fluffy Yeasted Donuts
(adapted from here <-- great step-by-step photos if you're a first-time donut maker)
makes 2 dozen + a million donut holes
For the dough:
1/4 cup butter (1/2 stick)
1/4 cup vegetable oil
2 cups whole milk
2 eggs, beaten
2 packets active dry yeast
7 cups bread flour (or a 2 lb bag)
3/4 cup granulated sugar
1 tsp salt
1/4 tsp nutmeg
1 tsp cinnamon
Lots of oil for frying (peanut or canola oil are good options for deep frying)
For the vanilla frosting:
1/4 cup (1/2 stick) unsalted butter, melted
3-5 cups confectioners sugar
2-5 Tablespoons milk (add more as needed)
1 tsp vanilla extract
edible glitter (optional)
Deep fryer OR large pot and a candy thermometer
Stand mixer for kneading the dough (you can easily do this by hand as well)
Donut cutter (I just used a 3" circle cookie cutter and the bottom of an icing tip to punch out the middle)
Place the butter in a small saucepan over medium heat until just melted. Whisk in the vegetable oil, milk, and eggs. Once the temperature reaches 110 degrees F, transfer to a stand mixer bowl or other large bowl. Be careful not to let the mixture heat up past 110 degrees, or you could kill the yeast.
Add in both packets of yeast, whisk well, and let it sit for 10 minutes while you work on the next step.
Combine the flour, sugar, salt, nutmeg, and cinnamon in a large bowl and whisk together. After the yeast mixture has rested 10 minutes, you should start to see foamy bubbles forming along the surface. That means your yeast is working! Slowly add in the flour mixture and combine in the stand mixer until completely incorporated. If you're using a mixer, you'll want to use the dough hook. If not, kneading with your hands works just fine.
If using a mixer, set to medium-high and let it run for 10-20 minutes. If kneading with your hands, it may take a little longer than 20 minutes. One sign that the dough is ready is when it pulls away easily from the sides of the bowl.
Lightly flour your work surface and spray the inside of a large mixing bowl with nonstick spray. Using your hands, form the dough into a ball and place inside the bowl. Cover with plastic wrap and let it sit in a warm place for 1 hour (inside a microwave or oven that's turned off works fine. In the summer you could even leave it out on the countertop).
After 1 hour, the dough should have doubled in size. Unwrap the bowl, sprinkle with flour, and punch it down with your fist. Place the dough on a floured work surface. Roll out to 1/2 inch thickness.
Punch out 3" circles using a donut or cookie cutter, dipping the bottom in flour before each cut. Use a smaller cookie cutter or icing tip to punch out the centers, which can be fried into donut holes.
Line a couple baking sheets with parchment paper and spray with nonstick spray. Transfer the donuts to the baking sheets, lightly spray the tops of the donuts with nonstick spray, and cover gently with plastic wrap. Make sure the wrap doesn't stick to the donuts. Let the dough rest for another 30-60 minutes on your counter, until they've roughly doubled in size again.
Now is a good time to prepare the glaze! Whisk together all ingredients, adding more milk or sugar depending on the desired consistency. Take a damp paper towel and place on the surface of the mixture so it doesn't dry out while you fry the donuts.
In a deep fryer or large pot over medium heat, heat the oil to 350 degrees F. Your candy thermometer will come in handy for monitoring the temperature. If using a pot, you'll want around 2 inches of oil. To test if the oil is hot enough, toss in a donut hole. It should sizzle and rise to the surface. If it turns dark quickly, the oil is too hot and is a sign that your donuts will burn on the outside and remain raw on the inside. If the oil isn't hot enough, your donuts will retain more grease when cooled. They should be light brown on both sides with a lighter stripe around the middle.
Once the oil is ready, start with one donut until you get the hang of it. Lower it into the oil and wait 30-45 seconds. Use a spider strainer to check the color of the underside. When it turns golden brown, flip and repeat. Remove from oil and place on a baking sheet lined with paper towels to soak up the grease. Keep monitoring the temperature while you fry. Once you start adding more donuts, the temperature will lower and you'll need to adjust the heat accordingly.
Let the donuts cool for 15 minutes before frosting. Stir frosting until smooth, and dip donuts in the mixture. For the galaxy pattern, pour some of the frosting into a small bowl. Add drops of food coloring and use a toothpick to create a marbled pattern. Dip donuts, twist slightly, and lift. Dust with edible glitter.
Can be stored in an airtight container in the fridge for a day or two, but why would you do that when you can eat them HOT AND FRESH OUT THE KITCHEN!!!