Yield: 6 to 12 servings
Prep Time: 55 minutes
Cook Time: 15 minutes
Inactive Prep Time: 2 hours 45 minutes

Recipe courtesy Mark Isreal, Doughnut Plant, New York

Ingredients:

Basic Confectioners' Sugar Glaze:

2 cups confectioners' sugar
2 tablespoons water

Yeast-Raised Doughnuts:

1 cup milk
1/4 cup water, lukewarm
1 package dry active yeast
1 tablespoon plus 1/4 cup sugar
4 1/2 cups all-purpose flour, sifted
3 tablespoons butter or margarine, at room temperature
1 egg, well beaten
1 teaspoon salt
Vegetable oil, for frying

Special equipment: a doughnut cutter

Instructions:

1. Make the glaze by combining the confectioners' sugar with 2 tablespoons of water in a small bowl. Mix well, then add a little more water, if necessary, to make a smooth, creamy glaze.
   
2. Cover glaze directly with plastic wrap and reserve. (For tips on making flavored glazes see the Cook's Note below.)
   
3. Heat milk in a saucepan over medium-heat. When it reaches a simmer pour it into a mixing bowl and allow it to cool.
   
4. Meanwhile, measure 1/4 cup lukewarm water into a small bowl. Sprinkle yeast into the water and let the mixture stand until yeast dissolves, about 7 minutes.
   
5. Stir yeast mixture into milk along with 1 tablespoon of the sugar. Mix in 1 1/2 cups of the flour (by hand or with an electric mixer), then cover dough starter with a clean towel and set it aside to rise and rest in a warm place for 1 hour.
   
6. When dough has relaxed, cream butter with remaining 1/4 cup sugar
   
7. Beat butter mixture into dough a little at a time.
   
8. Mix in egg and salt, then mix in remaining 3 cups flour. Work dough until it is smooth then place it in a well-greased bowl.
   
9. Cover again with a clean towel and set aside in a warm place until doubled in bulk, at least 1 hour.
   
10. Turn dough out onto floured board and roll it out about 1/2-inch thick.
    
11. Using a floured doughnut cutter, cut out doughnuts. Transfer to a clean floured board or baking sheet. Cover once again with a clean towel, and set aside to rise until doubled.
    
12. Heat about 2 inches oil in a deep pot over medium-high heat until the oil reaches 375F.
    
13. Working in batches of 2 or 3, fry doughnuts until they float. Once they bob to the surface of the oil, carefully flip them over. Continue cooking, turning as necessary, until the doughnuts are uniformly golden-brown.
    
14. Transfer cooked doughnuts to a plate lined with paper towels to drain. While the doughnuts are still warm, dip one side of each into the glaze then set aside to cool until the glaze firms. Serve warm or at room temperature.

Cook's Note: You can alter the basic glaze recipe by substituting fruit juice or liqueur for some or all of the water.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.