Petty Officer Second Class Michael Voeller shares with us his doughnut recipe
3 envelopes active dry yeast
1/3 cup warm water
2 cups lukewarm milk
2/3 cup white sugar
½ cup butter, melted
1 teaspoon kosher salt
7 cups flour
1/3 cup butter
2 cups powdered sugar
2 teaspoons vanilla
¼ cup warm water
Combine all ingredients with whisk.
In a mixer bowl, sprinkle yeast over the warm water and let stand until foamy and “alive”. While waiting for this to happen, begin scalding the milk over high heat until it begins to bubble, then cool.
Add to yeast mixture warm milk, sugar, butter, salt, and eggs. One these are combined, begin slowly adding flour until soft dough forms. Mix for 6 minutes. Cover mixing bowl with saran wrap and set in warm area to proof.
Once the dough is doubled in size, turn out onto floured surface and roll out using a rolling pin to ¼” thickness. Using a biscuit cutter or round glass (donut cutter of course works if available), cut donuts and lift away from excess dough. Next cut a small ½” (or so) whole in the middle of each donut. Cover donuts with saran wrap or towel and set aside till doubled in size.
Heat frying oil to 325 degrees and fry donuts to golden brown color on each side (approximately 25 seconds per side). Remove donuts from oil and immediately submerge in glaze (recipe follows), covering each side. Place glazed donut on cooling rack allowing excess glaze to drip off.
With thanks to Petty Officer Second Class Michael Voeller and the US Coast Guard