1/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
3/4 cup warm milk (105º to 115ºF)
1/3 cup sugar
3 tablespoons butter or margarine, softened
1 teaspoon salt
3 3/4 cups all-purpose flour (3 3/4 to 4 1/4 cups)
2 eggs
Vegetable oil, for frying
VANILLA GLAZE
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
CHOCOLATE GLAZE
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa
Servings: 20
1. Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, butter, salt and 1 1/2 cups flour; blend well. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
2. Punch dough down. Remove dough to lightly floured surface; roll to 1/2-inch thickness. Cut into shapes using a 2 1/2-inch doughnut cutter. Reroll extra pieces of dough; cut into shapes. Place on two greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Pour oil into large, heavy saucepan to 1-inch depth. Heat to 375ºF. Handle doughnuts as little as possible to prevent falling. Place two or three doughnuts in oil. Cook about 1 minute on each side, until golden brown. Drain on paper towels. Repeat with remaining doughnuts.
4. Dip warm doughnuts into Vanilla Glaze, or let doughnuts cool, then spread with Chocolate Glaze. Drain on rack set over waxed paper.
Makes about 20 doughnuts.
____________________
VANILLA GLAZE: In small bowl, combine all ingredients. Beat until smooth.
CHOCOLATE GLAZE: Blend 1/4 cup unsweetened cocoa into Vanilla Glaze.
Yield: 20 doughnuts
1 package Fleischmann's® Active Dry Yeast
3/4 cup warm milk (105º to 115ºF)
1/3 cup sugar
3 tablespoons butter or margarine, softened
1 teaspoon salt
3 3/4 cups all-purpose flour (3 3/4 to 4 1/4 cups)
2 eggs
Vegetable oil, for frying
VANILLA GLAZE
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
CHOCOLATE GLAZE
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa
Servings: 20
1. Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, butter, salt and 1 1/2 cups flour; blend well. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
2. Punch dough down. Remove dough to lightly floured surface; roll to 1/2-inch thickness. Cut into shapes using a 2 1/2-inch doughnut cutter. Reroll extra pieces of dough; cut into shapes. Place on two greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Pour oil into large, heavy saucepan to 1-inch depth. Heat to 375ºF. Handle doughnuts as little as possible to prevent falling. Place two or three doughnuts in oil. Cook about 1 minute on each side, until golden brown. Drain on paper towels. Repeat with remaining doughnuts.
4. Dip warm doughnuts into Vanilla Glaze, or let doughnuts cool, then spread with Chocolate Glaze. Drain on rack set over waxed paper.
Makes about 20 doughnuts.
____________________
VANILLA GLAZE: In small bowl, combine all ingredients. Beat until smooth.
CHOCOLATE GLAZE: Blend 1/4 cup unsweetened cocoa into Vanilla Glaze.
Yield: 20 doughnuts
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