Glazed Yeast Doughnuts

"Yeast doughnuts covered with glazed icing... even better than the store bought ones! Easy and fun to make."

PREP TIME 20 Min
COOK TIME 35 Min
READY IN 2 Hrs 55 Min

INGREDIENTS (Nutrition)
3/4 cup scalded milk
1/3 cup granulated sugar
1/4 teaspoon salt
1 (.25 ounce) envelope active dry yeast
1/4 cup warm water
4 cups sifted all-purpose flour
1 teaspoon freshly grated nutmeg (optional)
1/3 cup butter or margarine
2 eggs, beaten
oil for deep frying
2 cups confectioners' sugar
6 tablespoons milk

DIRECTIONS
In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended.
In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes.
On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light.
Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar.
To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool
Source(s):
http://allrecipes.com/Recipe/Glazed-Yeast-Doughnuts/Detail.aspx

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Have you tried to make yeast water? It is yeast that can be used for baking.

I have never tried this but I have heard it works.

http://originalyeast.blogspot.com/2008/02/how-to-make-yeast-water.html
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Ingredients:

* 1 cup plain cooked mashed potatoes
* 2/3 cup milk
* 1/4 cup (1/2 stick or 4 Tablespoons) butter
* 3-1/2 cups all-purpose flour, divided use
* 1/4 cup white sugar
* 1 (.25-ounce) package active dry yeast
* 1-1/2 teaspoons salt
* 2 large eggs, at room temperature
* 1 egg white, lightly beaten with 1 teaspoon water (egg wash)
* 2 teaspoons poppy seeds or sesame seeds

Preparation:
Bring milk and butter to the boil in a small saucepan. Mix in mashed potatoes and heat just until warm. Let cool to 120 F. Set aside.

Whisk together 1-1/2 cups of the flour, sugar, yeast, and salt in a large bowl. On medium speed, beat in potatoes and eggs, mixing for 2 minutes. With a wooden spoon, stir in enough of the remaining flour to make a soft dough that is easy to handle, not sticky.

Knead until smooth and elastic on a floured surface, about 10 minutes.

Place dough in a heavily-greased large bowl, turning to coat all of the outside. Cover and let rise in a warm place for 1-1/2 hours, until doubled in size.

Punch dough down and divide into 3 portions. Roll each portion into a rope 14 inches long. Place ropes on a greased baking sheet, taking care not to stretch them as you move them. Press ropes together at one end. Braid the ropes into a loaf and press to seal the end.

Cover braided loaf with a tea towel and let rise in a warm place, free of drafts, until doubled.

Preheat oven to 350 F.

Brush loaf with egg wash. Sprinkle with poppy seeds or sesame seeds. Bake for 30 to 35 minutes until loaf sounds hollow when tapped. Cool on a wire rack. Use a serrated bread knife to slice the bread for serving.
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