I retrieved my deep fryer from storage planning to make some jelly donuts. Well, I did and they were a total disaster. I faithfully followed the recipe, which apparently was deeply flawed and a deeply dejected baker binned the result.

To make myself feel better I made beignets which were fantastic. That pulled me half way out of the well of despair. This morning I made glazed donuts (all of which were on my baking bucket list) and I finally gasped the clear cool air of success.

I also had a half recipe of beignets, the dough of which I stored in the refrigerator overnight to see if they can be made a few at a time for a day or two. They were just as good today.

(Revisiting jelly donuts next time the fryer rears its ugly head.)

Glazed Donuts

INGREDIENTS
• 2¼ teaspoons instant yeast (not active dry yeast)
• ¾ cup warm water
• ⅓ cup sugar
• ½ teaspoon salt
• ¼ cup unsalted butter (softened)
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2½ to 3 cups all-purpose flour
• Vegetable oil (for frying)
Glaze
• 2 cups powdered sugar
• ¼ cup milk
• 1½ teaspoon vanilla extract

METHOD

1. In the bowl of a stand mixer, add yeast 1 Tbl (of the ⅓ cup of sugar,) and warm water. Let stand for 10 minutes. Add sugar, salt, unsalted butter, egg, egg yolk and vanilla extract. Attach the flat beater and mix on low speed to combine.
2. Switch to the dough hook and add 2½ cups flour, half a cup at a time while the stand mixer is on low speed. Knead on low until the dough starts to form. If the dough is still very sticky add more flour, 1 tablespoon at a time until the dough pulls away from the sides of the bowl. The dough should be somewhat tacky, but not sticky.
3. Transfer the dough to a lightly greased bowl and cover it tightly with plastic wrap. Make sure to place the bowl in a draft free, warm spot in your kitchen. Allow it to rise for 2 hours.
4. Gently press in the middle of the dough to deflate. Wrap the dough in plastic wrap and refrigerate for 6 to 8 hours, or overnight.
5. On a lightly floured surface, roll the dough out to about ½ inch thick. Use a 3½ – 4” round donut cutter or a large round cookie cutter to cut circles out of the dough. Use a 1” round cutter to cut out the center of the donut (donut holes). Place the cut-out donuts and donut holes on a parchment-lined baking sheet. Lightly cover with plastic wrap, and then drape a clean dry towel over the top and allow to rest for 1 hour (no more than 1 hour or the dough will start to get too yeasty).
6. In a large Dutch oven filled with 2 to 3 inches of vegetable oil over medium heat, bring the temperature of the oil up to 330-340°F.
7. Carefully place the donuts into the hot oil and allow to cook on each side until golden brown. Work in batches so you don’t overcrowd the pot.
8. Carefully remove the cooked donuts and place them on a baking sheet lined with paper towels and a cooling rack. Repeat the steps until all of the donuts have been cooked.

Glaze

1. In a separate mixing bowl combine powdered sugar, milk and vanilla extract. Use a whisk to combine until no lumps remain. Carefully lower each slightly cooled donut (one at a time) into the glaze. Gently flip the donut to coat the other side. Return the donuts back to the cooling rack and allow the glaze to set, for about 10 minutes.