Easy Old-Fashioned Donuts
2cups Gold Medal™ Better for Bread™ flour
1/2 cup granulated sugar
2teaspoons baking powder
1/4 teaspoon kosher salt
3/4cup heavy cream
1 large egg
1 tablespoon butter, melted
canola oil, for frying
2cups powdered sugar
1 teaspoon vanilla
1-1/4 cups heavy cream
Fill a deep fryer or large pot with canola oil to at least 2 inches deep. Using a candy thermometer, heat oil to 350°F.
While oil is heating, mix together the dough. In a large bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the cream, egg, vanilla and melted butter. Stir the wet ingredients into the flour mixture and use your hands to knead the dough into a smooth ball.
Place the ball of dough onto a lightly floured surface and roll out to about 1/2-inch thickness. Use a donut cutter or two round (one big, one small) cookie cutters to cut out donut shapes, dipping the cutters into flour as necessary to prevent sticking to the dough. Gather and reroll remaining dough until all the dough is used. You should have 20 donuts and donut holes.
For the glaze, simply whisk together the powdered sugar, vanilla and heavy cream until smooth and thin enough to dip the donuts in. Add additional cream if the glaze is too thick or powdered sugar if it seems to thin.
Once the oil has reached 350°F, carefully add donuts to the hot oil, taking care not to overcrowd them. Let donuts fry for 15-30 seconds on each side, flipping twice, for a total frying time of 2 minutes or until donuts are golden brown. They cook fast so watch them carefully as you don’t want to burn them.
Transfer the fried donuts to a wire rack that’s set over a rimmed cookie sheet or paper towels to let excess grease drip off before dipping in glaze. Repeat frying process with remaining donuts.
While donuts are still hot, dip one side into and out of the glaze a few times and return to the wire rack with the non-glazed side down. Let glaze set or bite right in while they’re still warm.