Real Glazed Doughnuts

yes i made doughnuts - yeast doughnuts which to me are real deal saturday morning doughnuts not those funny cake doughnuts covered in powdered sugar that your mom bought by the tub when you were little. remember when the cloud of sugary powder would tickle your throat right when you had a mouthful of that fatty sugar paste like substance the cake had begun to melt into? was that fun or what?

with that said if you know me - you know these are not for me. they're a valentine's present for josh, he loves doughnuts and my voice reached a range close to breaking glass when he stops at dunkin donuts. so i gave him a break and made him these delicious little rings (and holes). i have to say, they were good and i don't know if i believe him or not but i'll quote josh saying "they taste like a hybrid between krispy kreme and dunkin". yeah so that's a very flattering compliment - i'll take what i can.

DOUGHNUTS

1/2c warm water (110 - 115 F)

2 1/4 tsp active dry yeast

1/2c all-purpose flour

*dissolve yeast in warm water, activate so it is foamy

*whisk in flour to smooth

* cover with plastic wrap, let stand at room temp for 30 minutes or until bubbly

1/3c sugar

1/3c butter, softened

2 eggs (medium sized)

1 tsp vanilla extract

1/2 tsp salt

1 3/4c all-purpose flour

*whisk in all ingredients except the flour

* add in flour gradually mixing well until dough comes together and away from sides of bowl

* cover and let rise to double for 1 1/2 to 2 hours

* punch down and take dough out of bowl and form into a ball

* wrap with plastic then place in a plastic bag

* chill in frig overnight (or at least 3 hours)

*take out of frig and roll out to 3/8" thick (i split the dough in two for easier handling)

*use a 3 1/2" and 1" buscuit cutters to cut out the shapes

* set rounds on floured wax paper and let rise uncover for 1 hour to get them big and puffy

* heat 3" of oil (canola) in a heavy bottom pan to 375 F

* drop a few rounds in at a time, fry one side for about 1 minute to golden, turn over with a chopstick and repeat

* remove from heat and place on paper towel lined plate

* let cool and glaze as you please

*** save the 1" cut out to make the wonderful doughnut hole - yum!***

*** Jelly filled: roll out dough to 1/8" thick, cut 3 1/2" round, place heaping tsp of jelly in middle and press another 3 1/2" round on top - seal with a beaten yolk wash****

SIMPLE GLAZE

1c powdered sugar

2 tbs water (more if needed)

1/4 tsp vanilla

*combine all ingredients to consistency you want

* brush on doughnuts with pastry brush or dip them in "face" down