Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)1 cup warm milk (110° to 115°)1/4 cup butter, softened1/4 cup sugar1/2 teaspoon salt1 large egg3-1/4 to 3-3/4 cups all-purpose flourOil for deep-fat fryingGLAZE:1-1/4 cups confectioners’ sugar1 tablespoon brown sugar1 tablespoon water1/2 teaspoon vanilla extract1/8 teaspoon salt
Preparation
In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, salt and egg and 2 cups flour. Beat until smooth. Stir in enough flour to form a soft dough.
Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; roll into a 12x8-in. rectangle. Cut into 3x1-in. rectangles. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
In an electric skillet or deep-fat fryer, heat oil to 400°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine glaze ingredients. Dip tops in glaze while warm.
