Do-nuts

Okay, who the heck does not like a do-nut??  And how do you spell it?!  Do-nut?  Donut?  Doughnut?  I
have NO idea.  If you do, PLEASE tell me, okay?  Let's make a deal...  If I give you this incredibly mouth watering recipe, will you tell me how to spell it?  Deal?
 Deal.  Okay, now!  Off to Wonder Land!

Heat 1 1/8 cups whole milk until hot but not TO hot.  Turn off heat.

Pour in 1/4 cup sugar and mix until dissolved.

Sprinkle 1 packet of yeast (2 1/4 teaspoons) in a bowl.

Pour in the warm milk and sugar mixture.  Mix gently.

Walk away for about 10 minutes.  When you come back, it will look like this!

Put 1 1/4 sticks butter in a bowl.

Microwave until melted, making sure it's not to hot.

Then, beat 2 eggs.

Pour the eggs into the butter, and whisk to combined.

While beating the egg/butter mixture on medium-low speed, pour in the yeast mixture.

Measure 4 cups flour and 1/2 teaspoon salt.  Add to the yeast/butter mixture1/4 cup at a time.  

Beet for 5 minutes on the dough attachment.  put in a lightly oiled bowl and toss to coat.  Cover with plastic rap and put in the fridge for at least 8 hours, or, like me, put it in over night.

Put the dough ball on a lightly floured surface.  

Role out 1/4 inch thick.

Cut them with what ever you want, I just used a cup and a cupcake filler.  But use what ever you want around the house!  Cover and let rise for 1 hour.

After a hour the doughnuts will look very light and fluffy, and VERY fragile.

With a candy thermometer, heat oil to about 375 f.  And LEESON, if you don't own a candy thermometer, DO NOT MAKE THESE DOUGHNUTS!  Really, with out one, your going to end up with doughnut disaster.  So, just run to your local store and get ya' one of these.  You'll be happy you did!  Dab the do-nuts on a paper towel before dipping them in the glaze:

• GLAZE
• 3 cups Powdered Sugar
• 1/2 teaspoon Salt
• 1/2 teaspoon Vanilla
• 1/2 cup Cold Water Or Milk

1. Mix all glaze ingredients in a bowl until completely smooth.
2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
5. Serve warm if possible, or room temperature.

Make filled ones too!  Fill them with jam, chocolate, or any other yummy stuff you have!

I just love the plain ones though, and it's okay if some of them are a little brown!

P.S.  If you have any other ideas of a variation of a doughnut, TELL ME!!

Enjoy!