1 tablespoon plus 1 teaspoon active dry yeast
1 cup whole milk, scalded then cooled to 110 degrees F
2 1/2 cups cake flour
1/4 cup sugar
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature and cube
1 1/2 teaspoon vanilla extract
3 large egg yolks
Oil for frying (I prefer coconut oil)
2 tablespoons butter, melted
1 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons evaporated milk, milk or water
Allow the yeast to bloom in the milk, mix it and allow it to sit. Scalding the milk allows an enzyme in the milk to be destroyed which allows the yeast to bloom or activate.
Add the flour, sugar and salt to the pan and mix thoroughly, scraping the sides down. Add in the butter, vanilla extract and eggs and beat on medium speed for 2 minutes until all the ingredients are smooth.
Cover with a towel and allow it to rise for an hour until it has doubled in size/
Flour a dry surface and place the dough on top. Roll the dough to coat with the flour and roll it out until it is 1/2 inch thick.
Cut the doughnuts with a doughnut cutter (make sure you flour it to prevent it from sticking to the dough) then separate the doughnut holes from the doughnuts.
Allow the dough to rise again for another 40-45 minutes to overnight in your refrigerator to rise.
Heat the oil to 350 degrees F.
Make the glaze according to the directions provided.
Fry each doughnut for 1-11/2 minutes on each side until golden brown. Do not crowd the pan or the temperature of the oil will fall and your doughnuts will soak up all of the grease.
Allow the doughnuts to drain on paper towels then coat in the glaze and set on racks to cool.
Beat all of the ingredients together and set aside.