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Export 11 ingredients for grocery delivery
Step 1
Heat milk in the microwave for about 60 seconds until 90 degrees. Transfer to a stand mixer mixing bowl and stir in the yeast until dissolved. Allow yeast to rest for 5 minutes.
Step 2
With the paddle attachment, beat in the eggs, butter, sugar, salt, and 4 cups of flour.
Step 3
Switch the mixer to the dough hook attachment. Knead at medium speed, adding flour ¼ cup at a time until the dough pulls away from the sides of the bowl. Continue kneading at medium speed for about 3 minutes. The dough will be soft and a little sticky.
Step 4
Transfer the dough to a greased bowl, turning once. Cover and place in a draft-free spot for 1 hour or until the dough has doubled in size.
Step 5
Punch dough down and place on a lightly floured surface.
Step 6
Using a rolling pin, roll the dough to ½ inch thickness. Using round cookie cutters of two sizes, cut dough into circles and place on a parchment-lined baking sheet at least 1 inch apart. Knead any scrap pieces of dough into a mound of dough and continue rolling out and cutting the doughnuts until all of the dough is used.
Step 7
Cover the doughnuts and place them in a draft-free spot for 1 hour or until the doughnuts have doubled in size.
Step 8
Heat oil in a dutch oven or deep fryer between 350 and 375 degrees.
Step 9
Carefully lift the doughnuts from the parchment paper using a wire spatula and place them in oil a few at a time. Do not crowd the oil. Cook until golden brown, about 1 minute on each side.
Step 10
Remove doughnuts and place them on a wire cooling rack or paper towel.
Step 11
For the Vanilla glaze:
Step 12
Mix all ingredients together until smooth. Add additional evaporated milk if a thinner consistency is desired.
Step 13
Invert the doughnut and dip it in the glaze. Place on a wire rack. Allow the glaze to run over the doughnut. Add sprinkles if desired.
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