Fresh Doughnuts with Dulce de Leche glaze

There is something about a doughnut that is so hard to resist. Sure they may seem innocent enough, just some fried dough and a sprinkling of sugar, but there’s much more to them than that.These are yeast doughnuts, so they take a while because the yeast needs to proof and rise. Also, you never really know what are getting with yeast, it's a crapshoot. Making doughnuts may take a little bit of practice and patience, but they are well worth the effort. Once you get the hang of it, you will be a doughnut making pro. There’s nothing super difficult about the whole process, but as I said before, when you’re working with yeast, anything can happen.

So I had some friends over for a afternoon doughnut party, and let's just say there weren't any leftovers.

Yeast Doughnuts

3 cups unbleached all-purpose flour (plus additional for rolling)
1 envelope (about 2 ¼ teaspoons) instant yeast
6 tablespoons sugar
½ teaspoon salt
2/3 cup milk, at room temperature
2 large eggs, beaten lightly
6 tablespoons unsalted butter, cut into 6 pieces, softened but still cool
Vegetable oil or shortening for frying

1/2 cup powdered sugar

2 Tbsp cream

2 Tbsp Dulce de Leche

Directions

1. In a medium bowl, whisk together 3 cups of flour, the yeast, sugar and salt. Set aside.
2. Place the milk and eggs in the bowl of a standing mixer fitted with the dough hook. Add the flour mixture and mix on low speed for 3 to 4 minutes, or until a ball of dough forms.
3. Add the softened butter, one piece at a time, waiting about 15 seconds after each addition. Continue mixing for about 3 minutes longer, adding flour, 1 tablespoon at a time, if necessary, until the dough forms a soft ball.
4. Place the dough in a lightly oiled medium bowl and cover with plastic wrap. Let the dough rise at room temperature until nearly doubled in size, 2 to 2 ½ hours. Place the dough on a floured surface and roll it out to a thickness of about a ½ inch. Cut the dough using either a doughnut cutter, or a round cutter with a smaller size cutter for the hole in the center. Gather the scraps and reroll if necessary.
5. Place the doughnut rings and holes on a floured baking sheet. Loosely cover with plastic wrap and let rise at room temperature until slightly puffy, 30 to 45 minutes.
6. Fit a candy thermometer to the side of a large Dutch oven. Add the oil or shortening until it reaches about a 2-3 inch depth. Heat over medium-high heat to 375 degrees. Place the rings and holes carefully in the hot oil and fry until golden brown, about 30 seconds per side for the doughnuts. Drain doughnuts on a paper towel lined baking sheet, or wire rack.