Yeast Doughnuts

Directions

1. 1
   Make the doughnuts: Put 1/4 cup warm water (110 degrees F to 115 degrees F) in a stand mixer bowl.
2. 2
   Add a pinch of granulated sugar, then sprinkle the yeast on top; let stand until foamy, about 10 minutes.
3. 3
   Whisk 1/2 cup granulated sugar, the milk, eggs, 4 tablespoons melted butter, the lemon zest, salt and vanilla in a separate bowl.
4. 4
   Add to the yeast mixture and whisk to combine.
5. 5
   Using the dough hook on medium speed, gradually beat in the flour, scraping down the bowl as needed.
6. 6
   Continue beating until the dough gathers around the hook, about 3 minutes.
7. 7
   Turn out onto a clean surface and shape into a ball.
8. 8
   Brush a large bowl with butter.
9. 9
   Add the dough, turning to coat.
10. 10
    Cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour 30 minutes.
11. 11
    (If making the dough ahead, punch it down, wrap in plastic and refrigerate overnight; bring to room temperature before continuing.)
12. 12
    Turn the dough out onto a lightly floured surface; roll out into a 12-inch round, about 1/2 inch thick.
13. 13
    Cut out 12 circles with a floured 3-inch-round cookie cutter, then cut out the centers with a 3/4-inch-round cutter.
14. 14
    Line a baking sheet with parchment paper and lightly coat with cooking spray.
15. 15
    Arrange the doughnuts and doughnut holes on the baking sheet, leaving space between each; cover loosely with plastic wrap and set aside at room temperature until slightly puffed, about 30 minutes.
16. 16
    Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. Use scissors to cut the parchment around each doughnut, leaving a 1-inch border.
17. 17
    Carefully invert 2 doughnuts into the oil and peel off the parchment with tongs.
18. 18
    Fry until golden, 1 minute 30 seconds to 2 minutes per side.
19. 19
    (Fry the doughnut holes 1 minute per side.)
20. 20
    Remove with a slotted spoon and drain on paper towels.
21. 21
    Bring the oil back to 340 degrees F and repeat with the remaining doughnuts.
22. 22
    Make the glaze: Whisk the confectioners' sugar, milk, lemon zest, vanilla and salt in a bowl.
23. 23
    Dip the warm doughnuts in the glaze.
24. 24
    Photograph by Charles Masters