{Glazed Fried Mini Donut}

Nothing can beat the nostalgic taste of a hot, fresh, glazed donut. You can try, but
the fluffy texture and warm glaze make this donut one of the best classics around.
Whip out your deep fryer, and see if you can resist!

Yields: 26 mini donuts and 26 mini donut holes

In the market

- For donuts

2 tablespoons water, warmed
1.25-ounce envelope fast-rise yeast
³⁄4 cup whole milk, warmed
¹⁄4 cup granulated sugar
¹⁄2 teaspoon salt
1 large egg
3 tablespoons shortening or lard
2¹⁄2 cups all-purpose flour
Vegetable oil or peanut oil, for frying

- For glaze

2 tablespoons whole milk
1 teaspoon vanilla extract
1¹⁄2 cups powdered sugar

In the kitchen

1) In the bowl of your stand mixer, with the paddle attachment (or in a large bowl if you are going to knead the dough by hand), mix together warm water and yeast and let stand for 5 minutes.

2) Add milk, sugar, salt, egg, shortening, and 1 cup of flour. Mix on medium-low for 2 minutes, then switch to the dough hook.

3) Slowly add the remaining 1¹⁄2 cups of flour, ¹⁄2 cup at a time. Once you have added all the flour, knead on medium for 2-3 minutes, until dough no longer sticks to the bowl.

4) Turn up the speed to medium-high, and continue to knead dough for 3-4 minutes, until dough is smooth.

5) Transfer dough to a greased bowl, and cover with a slightly damp tea towel. Place bowl in a warm area (or in an oven preheated to 200°F and then turned off) for about 1 hour. Dough is ready when it has doubled in size.

6) Transfer raised dough to a lightly floured surface, and carefully roll out until it is ¹⁄2” thick.

7) Cut out donuts with a floured 2" biscuit cutter, and then cut out the center of each donut with a floured 1" biscuit cutter.

8) Place donuts and donut holes on a lightly floured cookie sheet, and cover again with a slightly damp tea towel. Place in a warm area (or in an oven preheated to 200°F and then turned off) for about 1 hour. Dough is ready when it has doubled in size.

9) Heat oil in a large, deep skillet or a deep fryer to 350°F. Once oil is hot, working with 4 to 6 donuts at a time, carefully drop donuts into oil. Fry for 1-2 minutes or until golden brown; flip each donut and fry the other side.

10) Remove and drain on a plate lined with paper towels or newspaper. Continue this process until each donut has been fried.

11) Place wax paper under a wire rack to collect any drippings for an easy cleanup.

12) In a small bowl, whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth.

13) While the donuts are still warm, dip the top of each donut and donut hole into the glaze, transfer to a wire rack, and let set for 5 minutes.

14) Serve immediately; donuts can be stored in an airtight container for up to 3 days but are best served fresh.

Fast-rise yeast

If you can’t find fast-rise yeast or you already have regular yeast, don’t worry! You can easily use regular yeast in its place. Fast-rise yeast does exactly what it says: makes the donuts rise faster. If you use regular yeast, just expect a little longer rise time.

Source: Book Mini-Donuts - 100 Bite-Sized Donut Recipes to Sweeten Your "Hole" Day