This recipe for donuts is made the classical way and drizzled with an easy chocolate and milk glaze.
2 envelopes active dry yeast
1/4 cup warm water
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
1/3 cup butter
5 cups all-purpose flour
1 quart oil for frying (make sure it has a high smoke point)
2 cups confectioners sugar
1 -2 Tablespoon milk
3/4 cup semisweet chocolate chips
3 Tablespoons butter
1 Tablespoon light corn syrup
1/4 teaspoon vanilla extract
(Makes 1 cup)
About 18 Donuts
Place active yeast to warm water, give a quick mix and set aside. Mix together all ingredients together. Once a dough has formed, you will need to knead for about 5 - 10 minutes. You should be able to pull at dough and it not tear right away. Cover this a cloth, and let sit for about 30 minutes to an hour. Punch out the air and roll out to about a 1/4 inch. Cut out shapes as close to each other as possible, you can re roll out excess dough and cut out more, until all the dough is used.
Heat oil to about 375F
Fry donuts, for about 2 minutes on each side or until golden brown. Set on paper towel, to soak up excess oil
Mix this when your donuts are all done. Stir together sugar and milk
In a double boiler, or a pot with water and a bowl that fits on top. Melt chocolate, butter, corn syrup and vanilla.
Dip your donuts in either icing, and for contrast, using a spoon drizzle icing over iced doughnut