Glazed Doughnuts from Leite's Culinaria
INGREDIENTS
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3 tablespoons active dry yeast
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1 cup whole milk, heated to 110?F (43°C)
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2 to 2 1/2 cups bread flour, plus more for the work surfface
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2 tablespoons superfine sugar
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1/2 teaspoon salt
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1 teaspoon vanilla extract
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3 large egg yolks
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4 tablespoons unsalted butter, at room temperature
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Vegetable oil, for frying
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For sugar glaze:
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1 1/2 cups confectioners’ sugar, sifted to remove any lumps
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3 to 4 tablespoons milk or water
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2 teaspoons vanilla extract (optional)
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For the chocolate glaze:
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1 1/2 cups confectioners’ sugar
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4 tablespoons cocoa powder
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2 tablespoons milk or water
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2 teaspoons vanilla extract (optional)
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