Print Options:

Vanilla Bean Doughnuts

Yields1 Serving

 Sponge:
 1 tsp. sugar
 1 cup warm water
 1 pkg (2 1/4 tsp.) active dry yeast
 1 cup all-purpose flour
 Dough:
 1/4 cup butter, softened
 1/3 cup sugar
 2 eggs
 1 tsp. vanilla bean paste or good vanilla extract
 1/2 tsp. salt
 2 3/4 cups all-purpose flour
 Vanilla Bean Icing:
 2 cups icing sugar
 1/3 cup milk
 1 tsp. vanilla bean paste or good vanilla extract
 canola oil (or another mild vegetable oil) for cooking
1

In large bowl, dissolve sugar and yeast in warm water; let stand until frothy, about 10 minutes. Stir in flour until you have a smooth paste. Cover with plastic wrap; let stand until bubbly and stretchy, about 30 minutes.

2

In large bowl, beat butter with sugar until fluffy. Beat in eggs, vanilla and salt, beat in sponge. Stir in flour until you have a sticky dough. Turn out onto a lightly floured surface and knead for 6-8 minutes, or until smooth and elastic. Place back in the bowl, cover with plastic wrap, and place in a warm place until tripled in bulk, about an hour and a half.

3

Punch the dough down and roll or pat it out about 1/2-inch thick. Using a 3-inch doughnut cutter or a round cutter and a smaller one for the hole, cut out doughnuts. Transfer doughnuts and holes to a baking sheet, cover and let rise for another hour, until doubled in bulk.

4

In a wide, shallow pot, heat 2 inches of oil until hot but not smoking. Cook a few doughnuts at a time for a couple minutes per side, turning as they turn a rich golden. Remove from the pot with a slotted spoon and set aside to drain on a wire rack or paper towels. Makes 1 1/2-2 dozen doughnuts.

5

Vanilla Icing: Whisk together all the ingredients, adding a little extra icing sugar or milk if needed to make a dippable/drizzlable consistency. Dip or drizzle over doughnuts while they're still warm.