Amish Glazed Donuts

Ingredients

• 1 cup warm whole milk (about 115F, 8 oz)
• 3/4 cup warm water (about 115F, 6 oz)
• 1 package instant yeast (0.25 oz, 7 g)
• 1 large egg (room temperature)
• 1/4 cup salted butter (very soft, 2 oz)
• 1/4 tsp salt
• 1/4 cup granulated sugar (50 g)
• 4 1/2-5 cups bread flour (plus more for kneading, 585-650 g)
• Vegetable oil, for frying

Glaze

• 1 cup powdered sugar (130 g)
• 1/2 tbsp corn syrup (8 g)
• 1 tsp vanilla extract (5 g)
• 1/4 cup whole milk (2 oz)

Directions

• Pour the warm milk and water into a stand mixer bowl and sprinkle the yeast over top. (No proofing needed for instant yeast; allow 5 minutes if using active dry yeast until frothy.)
• Add the egg, butter, salt, and sugar.
• Add 4 1/2 cups flour (reserve the remaining 1/2 cup) and mix with the beater blade until barely combined. Rest 5 minutes for the flour to absorb the liquids.
• Remove the beater blade and attach the dough hook.
• Beat on medium speed, adding up to 1/2 cup more flour if needed. Knead 5-7 minutes until elastic and smooth; the dough should remain tacky.
• Transfer to a greased bowl and cover with a towel or wax paper.
• Let rise in a warm place until nearly doubled (30-45 minutes, up to 1 hour maximum).
• Turn the dough onto a floured pastry mat and sprinkle with additional flour.
• Roll into a 1/2-inch thick rectangle.
• Cut donuts with a donut cutter and reroll the scraps. Yields approximately 12-15 donuts.
• Place the cut donuts on cookie sheets and let rise 20 minutes while the oil heats.
• Heat 2 inches of vegetable oil to 350F in a large pot, Dutch oven, or deep fryer.
• Gently lower the donuts into the hot oil (4-5 at a time). Fry the first side about 45 seconds until golden brown, then flip and fry the other side no longer than 1 minute. Remove and cool on a wire rack over a baking sheet or paper towels.
• Combine the powdered sugar, corn syrup, vanilla extract, and 1/4 cup whole milk in a small bowl.
• Dip the warm donuts into the glaze and return to the cooling rack to set.
• Serve warm; store leftovers in an airtight container.

Recipe from Tastes of Lizzy T, shared by Julie Clark on Instagram.