Recipe Index

Ingredients

• ½ cup heavy cream
• ½ cup whole milk
• ¼ cup granulated sugar
• 4 teaspoons dry active yeast
• ¾ teaspoon kosher salt
• 3 1/2-4 cups all-purpose flour
• extra flour for rolling
• 2 quarts oil for frying
• 2 cups powdered sugar
• ⅓ cup milk

Method

1. Stir the cream, milk and granulated sugar together in a small bowl and warm the mixture in short bursts until it reaches 110°F, letting it cool back down if it overshoots.
2. Whisk the yeast into the warm liquid and leave it for 10 minutes, until the surface turns frothy.
3. Put the flour and kosher salt in a stand mixer bowl, pour in the yeast mixture and knead with the dough hook for about 5 minutes, until the dough is smooth and elastic.
4. Shape the dough into a ball, set it in a large oiled glass bowl, turn it once to coat, then cover and leave it in a warm place for 1 to 2 hours, until doubled.
5. Roll the risen dough on a lightly floured surface to about 1/2 inch thick and cut out rings with a 3-inch cutter, cutting the holes with a 1-inch cutter.
6. Knead the scraps back into a ball, rest them 10 to 15 minutes, then roll and cut the remaining donuts and let all the shapes rest another 10 to 15 minutes.
7. While the donuts rest, heat the frying oil in a large heavy pot to 360°F, keeping it between 350°F and 375°F, and stir the powdered sugar with the 1/3 cup of milk into a glaze.
8. Fry two or three donuts at a time for about 2 minutes per side, until deep golden, laying them into the oil away from you, then lift them onto a rack set over paper towels.
9. Dip the warm donuts in the glaze, one side or both, and return them to the rack until the glaze sets.

Prep: 60 min · Cook: 4 min · Total: 139 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data