Glazed Vanilla Bean Doughnuts
 
Warm fried dough and sweet vanilla bean glaze. Recipe from Shauna Sever's Pure Vanilla.
Ingredients
For the doughnuts:
  • 1 tablespoon dry active yeast
  • ¼ cup (60ml) warm water (100°F)
  • 3 tablespoons granulated sugar, divided
  • 1 cup (250ml) milk, at room temperature
  • 1 tablespoon vanilla extract
  • Caviar of ½ vanilla bean (I just used another ½ tablespoon of extract)
  • 3 large egg yolks, at room temperature
  • ¼ cup (60g) unsalted butter, melted and cooled to room temperature
  • 3½ cups (440g) all-purpose flour, sifted, plus more for kneading
  • 1¼ teaspoons salt
  • Vegetable oil, for frying
For the glaze:
  • 1½ cups (180g) icing sugar
  • 2 tablespoons milk
  • Pinch salt
  • ½ vanilla bean (I used ½ tablespoon vanilla extract)
Method
Prepare the doughnuts:
  1. In the bowl of a stand mixer (I used a regular bowl), whisk together yeast, warm water, and one tablespoon of the sugar. Let stand until mixture is foamy, about five minutes. Whisk in the remaining two tablespoons sugar, milk, vanilla extract, vanilla caviar (I just used extract), egg yolks, and butter. Fit the mixer with the paddle attachment and begin mixing on low speed. Add flour and salt and mix for three minutes, scraping down the sides of the bowl and the paddle often to keep the dough moving. Turn out the dough onto a lightly floured work surface and knead by hand several times, dusting with flour as needed. Place dough in a large oiled bowl and cover with plastic wrap. Let rest in a warm place until doubled in bulk, about 1½ to 2 hours. Alternatively, you can let it rise in the refrigerator overnight, 8 to 12 hours. Turn dough out onto a lightly floured work surface and roll to about ½ inch (1.5cm) thick. (Note: you can use a stand mixer to knead the dough the entire time or you can knead by hand the entire time - your choice). Cut out doughnuts with a 3-inch (8cm) doughnut cutter (I just used a big glass and a small glass), place on a parchment-lined baking sheet, and cover with a clean kitchen towel. Let rise for 30 to 45 minutes, or until doughnuts have doubled in size.
Fry the doughnuts:
  1. Pour 2½ inches (6cm) of vegetable oil into a pot and heat it to 350°F. Fry doughnuts in batches of no more than four until they are golden brown, two minutes per side (I fried mine one minute per side), turning only once (turning too often can result in greasy doughnuts). Transfer to paper towels to drain.
Prepare the glaze:
  1. Whisk together the icing sugar, milk, salt, and vanilla until smooth.
Glaze the doughnuts:
  1. Either spoon the glaze over the doughnuts or dip them in the glaze. Warm up the doughnuts if they're not fresh when serving.
Recipe by IronWhisk at http://www.ironwhisk.com/2012/11/vanilla-doughnuts/