Recipe Index

Ingredients

• DONUT DOUGH:
• 4 cups all-purpose flour
• 1 1/4 cup whole milk, warm
• 1 1/2 teaspoon instant yeast
• 1/3 cup granulated white sugar
• 1 teaspoon salt
• 1 large egg, room temperature
• 6 tablespoons unsalted butter, softened
• vegetable oil, for frying
• FILLING:
• 1/2 cup unsalted butter, room temperature
• 1 1/4 cup light brown sugar
• 3 tablespoons cinnamon
• ICING:
• 2 cups powdered sugar
• 1/4 cup whole milk
• 1 teaspoon vanilla extract

Method

1. Stir the brown sugar and cinnamon together for the filling and set it aside.
2. Whisk the warm milk and instant yeast in a large bowl until dissolved, then add the sugar, salt, egg, butter and flour. Knead with a dough hook or spoon for 3 to 4 minutes and transfer the dough to an oiled bowl.
3. Cover and let the dough rise in a warm place for 1 to 1 1/2 hours.
4. Whisk the powdered sugar, milk and vanilla into a smooth icing and set it aside.
5. Roll the risen dough on a floured surface into a rectangle a little under 1/2 inch thick and about 14 by 20 inches. Spread the softened butter over it, scatter the cinnamon sugar on top and press it down.
6. Roll the dough into a tight log, pinch the seam closed, and cut 3/4 inch slices to make 16 to 18 pieces. Set each piece on its own small square of parchment, flatten it slightly if you want flatter donuts, cover and proof for 45 minutes to an hour.
7. Heat vegetable oil to between 325°F and 350°F and fry 3 to 4 donuts at a time until golden on both sides, turning once. Drain them on a wire rack.
8. Warm the icing for 15 to 30 seconds in the microwave if it has firmed up, dunk each donut in it, let the excess drip off on the rack, and serve warm once the icing has set, about 5 minutes.

Prep: 2 h · Cook: 30 min · Total: 3 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data