Doughnuts

Ingredients

1 cup whole milk
1/4 oz. envelope active dry yeast
1lb flour (about 4 cups) white bread flour (not all-purpose)
3 ounces butter, room temperature
1 & 1/2 oz. sugar
2 tsp salt
2 large eggs

peanut oil for frying (or another oil for high temp frying)

Preparation

Warm milk over low heat to around 100 degrees
Mix the yeast and the flour in the mixer bowl
Mix the butter into the flour with your hands
Mix the sugar and salt in with your hands
Use the dough hook and turn the mixer onto the lowest speed.
Add the eggs and milk
Mix for 2 minutes
Mix at medium speed for 5 minutes until the dough becomes smooth and elastic
Gently remove the dough from the bowl with the help of a plastic bowl scraper onto a lightly floured surface
Form into a ball
Place into a lightly floured bowl and cover with a lint-free towel and set in draft-free spot to rise for 1 hour
Gently remove the dough from the bowl with the help of a plastic bowl scraper onto a lightly floured surface
Cut into two equal portions with your scraper
Gently roll out to about 1/2 inch thick, turning and using flour only as needed
Cut out the doughnut holes
Set on a lightly oiled and floured baking pan with sufficient space between each
Cover with a lint-free towel and set in draft-free spot to double in size or for 45 minutes
Heat the peanut oil in a high-sided, 8″ diameter pan to 350-375 degrees
Using a slotted spoon gently add about 5 doughnuts to the oil. Allow them to fry on one side until golden, about 45 seconds
Flip and repeat on the other side
Remove doughnuts onto a sheet pan covered in paper towels to drain
Continue in the same fashion with remaining doughnut holes
Let doughnut holes cool a bit
Dip in icing
Let icing set for a while then dip in the topping

Tang Icing

Ingredients

2 cups confectioners sugar (aka powdered)
2 tbsp water or milk
2 tbsp Tang

Preparation

Mix the sugar and water until all of the sugar has dissolved
Add the tang
You can add more or less tang depending on desired taste and color