Pioneer Woman’s Glazed Donuts

Pioneer Woman’s glazed donuts are light, fluffy, and the best homemade donuts I’ve ever eaten.
Confession: I love me some glazed donuts. And I especially love Pioneer Woman’s Glazed Donuts recipe.

There is no donut-providing bakery anywhere near me. I’m even more than a half hour from a grocery store that sells donuts! It’s a hard life, I know.

What do you do when you’re hours away from a donut source? Become the source! Making donuts from scratch is my only option and my, what a delicious option it is.

INGREDIENTS
For the Donuts:

• 1-1/8 cup whole milk, warm
• 1/4 cup sugar
• 2-1/4 teaspoons (one package) Instant Or Active Dry Yeast
• 2 whole large eggs, lightly beaten
• 1 and 1/4 stick unsalted butter (10 tablespoons), melted
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• Shortening/oil for frying

Glaze for hot yeast donuts:

• 4 tablespoons salted butter, melted
• 1 teaspoon vanilla
• 3 cups powdered sugar
• Enough milk to make a thin icing (about 1/2 cup)

INSTRUCTIONS

1. To make the dough: warm the milk until it is getting nice and warm when you dip your finger in it (about 105 degrees). Add the milk to a mixing bowl or the bowl of your stand mixer. Add the sugar and stir to dissolve. Add the yeast and stir to combine. Let the yeast rest for 5 minutes.
2. Add the beaten eggs and melted butter to the bowl and stir to combine.
3. While the mixer is running slowly, add the flour and salt and mix until the dough comes together. Mix for a whole five minutes to work the dough well. Turn off the bowl and let the dough sit in the bowl of the mixer for 10 minutes.
4. After the rest period turn the dough out into a lightly oiled bowl, cover the bowl with plastic wrap and refrigerate the dough for at least 8 hours up to overnight.
5. To form the donuts: Remove the dough from the fridge and roll it out on a lightly floured surface until it is 1/2 to 1/3 of an inch thick. Use a three-inch donut cutter to cut out the donuts.
6. Place the cut donuts and holes on a lightly greased baking sheet.
7. Repeat with the remaining dough.
8. ..............................................

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