Chef Eddy's Doughnuts

Soft, fluffy yeast-raised doughnuts fried until golden and finished with a bright orange glaze.

Ingredients

¼ cup	60 ml	slightly warm water (100°F)
2 envelopes		active dry yeast
1¼ cups	300 ml	milk, room temperature
3		large eggs, room temperature
½ cup	120 ml	extra fine granulated sugar
6 tbsp	90 ml	unsalted butter, soft
1 tbsp	15 ml	vanilla extract
5 cups	1.2 l	all-purpose flour
2 tsp	10 ml	salt
—		frying oil, such as peanut oil
5 tbsp	75 ml	butter (glaze)
2½ cups	600 ml	confectioners' powdered sugar (glaze)
2-4 tbsp	30–60 ml	orange juice (glaze)
2 tsp	10 ml	vanilla extract (glaze)

Pour the yeast and warm water into a large bowl and mix until well combined. Add the milk and eggs and beat to combine.
Add the sugar, butter, vanilla, half the flour and the salt and mix until smooth. Add the remaining flour and mix until the dough is elastic and no longer sticks to the bowl, about 7–9 mins on medium speed.
Cover the dough with a kitchen towel and rest in a warm place until doubled, about 45–60 mins. (Avoid working on granite, which cools the dough and slows the yeast.)
Meanwhile, make the glaze: melt the butter, then whisk in the confectioners' sugar and vanilla. Add enough orange juice to reach the desired thickness and cover with plastic film.
Press the dough to remove much of the air, fold it back into a smooth piece, cover and rest another 15 mins.
On a very lightly floured surface (too much flour gives a burned look), roll the dough to ½-inch thick. Cut closely with a doughnut cutter, place on lightly floured towels, cover and let rise until 50% larger.
Pour frying oil into a fryer, wok or deep pan and heat to 350°F (175°C).
Gently lift each doughnut off the towel and carefully place in the oil, fitting as many as possible.
Cook on each side until golden, then lift out with a slotted spoon onto a wire rack lined with paper towels.
Dip the warm doughnuts in the orange glaze, or sprinkle with cinnamon or granulated sugar.