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Glaze:
1/4 cup confectioner's sugar
2 to 3 tablespoons water or milk
1/2 teaspoon vanilla extract
COMBINE flour and sugar in a mixer bowl. Combine the yeast
and milk in another
bowl. With mixer on low speed, add yeast mixture, eggs,
egg yolks, vanilla and salt.
Increase speed to medium and beat 5 to 6 minutes, until
dough pulls away from sides
of bowl and is smooth and elastic. Cover and let stand
until tripled in volume, 45 minutes
to 1 hour.
PUNCH down dough, turn, cover and let stand until doubled,
30 to 40 minutes. Turn
dough out onto lightly floured surface. Using a floured
rolling pin, roll out to 3/4 inch
thick. Cut out doughnuts using floured doughnut cutter
or two sizes of biscuit or cookie
cutters. Reroll scraps and cut out more doughnuts.
HEAT oil to 365 degrees. Fry doughnuts and doughnut holes
until golden, about 2 minutes
per side. Drain on paper towels.
PLACE doughnuts on a rack set over a large, shallow pan.
Make glaze by whisking
confectioner's sugar with enough water or milk to make
a thin glaze. Add vanilla if
desired. Drizzle over doughnuts, letting pan underneath
catch the excess. Let stand
until glaze dries.
