Ingredients
¼ oz active dry yeast
1 cup milk, warm
¼ cup unsalted butter
¼ cup confectioners sugar
2 tbsp confectioners sugar
½ tsp salt
3 pieces egg yolks
3 cup all-purpose flour, plus more as needed
vegetable , for deep fat frying
½ tbsp olive oil
1 cup confectioners sugar
1 tbsp brown sugar
2 tbsp water
½ tsp vanilla extract
⅛ tsp salt
Preparation
In a large bowl, dissolve yeast and 2 tablespoons of sugar in warm milk. Set aside until yeast activates, or bubbles up.
Sift together salt and flour. Set aside.
Cream together eggs, ¼ cup sugar, and butter until pale and fully incorporated.
Add the yeast and egg mixture into the flour. Mix until it forms a smooth dough.
Dust work surface with flour and knead the dough for roughly 10 minutes before shaping into a ball.
Grease a large mixing bowl with olive oil and place your dough in it, turning once to grease its top.
Cover and let rise for about 1 hour in a warm place until doubled in size.
Punch dough down after the dough has risen.
Turn dough onto a lightly floured surface. Using your rolling pin, roll into a 12-in. x 8-in. rectangle. Cut into 3-in. x 1-in. rectangles.
Place cuts on greased baking sheets.
Cover and let rise for 30 minutes in a warm place until it doubled in size.
In an electric skillet or deep-fat fryer, heat oil to 400 degrees F. Fry doughnuts, by batches, until golden brown on both sides. Drain on paper towels to remove excess oil.
In a medium-sized bowl, combine all glaze ingredients. Mix them together and coat the top of the donuts with glaze and set aside at room temperature until the glaze is fully absorbed for roughly 15 minutes.
Using a pastry bag, drizzle your glaze in a zigzag pattern and allow to firm up, another 30 minutes roughly. Serve.
