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Raised Doughnuts

1 pound 13 ounces (about 6 1/2 cups) all-purpose flour
2/3 cup sugar
2 (1/4-ounce) packages active dry yeast
1 3/4 cups milk, warmed to 105 to 115 degrees
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1 1/2 teaspoons salt
Vegetable oil for frying

  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.