Yeasted Doughnuts

Name: Yeasted Doughnuts
Yield: Makes 12 doughnuts
Ingredients: 4 1/2 cups (22½ ounces; 638 grams), all-purpose flour; 1/2 cup (3½ ounces; 99 grams), granulated sugar; 1 teaspoon, instant or rapid-rise yeast; 1 1/2 cups, milk; 1 , large egg; 1 1/2 teaspoons, table salt; 8 tablespoons, unsalted butter, cut into ½-inch pieces and softened; 2 quarts, vegetable oil, for frying; 3 1/4 cups (13 ounces; 369 grams), confectioners' sugar; 1/2 cup, hot water; Pinch , table salt

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Appears in Cook's Illustrated May/June 2020, America's Test Kitchen TV

Desserts or Baked Goods

Breakfast & Brunch

The plush, tender chew and satiny glaze of freshly fried doughnuts is irresistible. The satisfaction of making them yourself is unbeatable.

SERVESMakes 12 doughnuts

TIME1¼ hours, plus 10 hours resting

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WHY THIS RECIPE WORKS

Our yeasted doughnuts are moist but light with a tender chew and restrained sweetness, thanks to a careful balance of fat, sugar, and moisture in the dough. We chilled the dough overnight—a step called cold fermentation—so that it was faste...

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