Yeast Raised Glazed Doughnuts

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My boys love doughnuts. They are always asking for a doughnut when we go to the store or drive past Krispy Kreme. I think the price of doughnuts are high and hate buying doughnuts. My husband usually treats them to a doughnut once a week or once every two weeks. However now that I've made my own I think our days of buying those overpriced doughnuts are over. These doughnuts barely last one hour in the house. They were that good. They really weren't hard to make. You can even start making these the night before and then refrigerate the dough for hot doughnuts in the morning. Just complete the recipe through the first rise the day before, then refrigerate the dough overnight, then roll, cut, and cook them in the morning.

Yeast-Raised Glazed Doughuts
King Arthur's Baking Companion

1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup (1 3/4 ounces) sugar
2 1/4 teaspoons instant yeast
3 cups (12 3/4 ounces) unbleached all purpose flour
1 large egg
1 cup (8 ounces) milk
2 tablespoons (1 ounce) butter, melted
1/2 teaspoon vanilla extract
6 cups (2 pounds) vegetable oil or shortening (2 1/2 pounds), for frying

Glaze
1/4 cup (2 ounces) milk
2 cups (8 ounces) confectioners' sugar
1/4 teaspoon vanilla extract

Whisk together the dry ingredients. In a seperate bowl, combine the egg, milk, butter, and vanilla and stir into the flour mixture, mixing until well combined. Let the dough rest for 5 minutes, then knead 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. Place the dough in a buttered bowl, turn it over to grease the top, and let it rise; covered in a warm place for 1 1/2 to 2 hours, until doubled in bulk.

Deflate the dough and turn it onto a lightly floured surface. Gently roll the dough out to 1/4 inch thickness and cut with a round cutter (or, using a pizza wheel, cut into strips to make cruellers). Cover loosely with greased plastic wrap and let rise again for about 1 hour, until doubled again.

Place oil or shortening in a heavy pan or deep skillet and heat to 350 degrees. Place the doughnuts in the oil, two or three at a time, and fry until golden brown. Turn over and cook the second side. This should take no more than a minute for each side. Overcooking will make the doughnuts tough. Drain on paper towels.

To make the glaze, stir the milk into the confectioners' sugar until it is smooth, then add the vanilla.

When the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts in the glaze, then place on a rack or plate to let the glaze drop down.