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Ingredients
- 1 pkt Dry Yeast
- 1 x Egg, Well Beaten
- 1/4 c. Hot Water
- 1 1/2 c. Flour
- 1/4 c. Sugar
- 2 Tbsp. Butter
- 1/2 tsp Salt
- 1 c. Lowfat milk
- 1/2 c. Flour
- 1 1/2 c. Flour
- 1 c. Powdered Sugar, Sifted
- 2 Tbsp. Lowfat milk
- 1/8 tsp Vanilla
Directions
- Dissolve the yeast in the hot (110 degrees) water in a small bowl. Set aside. Heat the sugar, butter, salt and lowfat milk in a saucepan till the butter has melted. Cold to lukewarm. Pour into a large mixing bowl. Stir in the first measure of flour. Beat till smooth. Stir in the dissolved yeast. Add in the second measure of flour. Beat till smooth. Stir in the egg(s). Add in sufficient of the third measure of flour to make a soft dough. Turn out onto a lightly floured board. Cover. Let stand for 5 min. Knead for roughly 5 min. Place in a lightly buttered bowl. Turn dough to coat its entire surface with butter. Cover. Let rise in a hot place till doubled in bulk
- (1 1/2-2 hrs). Punch down. Turn out onto a lightly floured board. Roll out to a 1/4 " thickness. Cut using a floured doughnut cutter. Cover. Let rise till doubled in bulk (about 1 hour). Preheat the deep fryer. Prepare the glaze by combining the ingredients and blending thoroughly. Fry each doughnut till golden (1 1/2-2 min). Drain. Dip the tops of the hot doughnuts in the glaze. Place glaze side up on a rack.
- Yields 25Doughnuts
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