dough:

1 cup milk
7 tsp. yeast
6½ tsp warm water (105°F)
5½ cups flour, plus more for rolling
½ cup sugar
2½ tsp. kosher salt
1 vanilla bean
3 eggs plus 5 yolks
20½ tsp. butter, softened
2 quarts vegetable oil for frying

  • Warm the milk to 105°F.  Remove from heat and sprinkle the yeast, and add water.
  • Let sit for 15 minutes until thickened
  • Combine dry ingredients in mixing bowl, add yeast mixture and mix until blended
  • Add butter in three additions, waiting for each to be incorporated.
  • Knead for 10 minutes, until dough is very smooth and can be stretched into a long thin swath
  • Transfer into greased bowl and cover with greased plastic wrap for 30 minutes
  • Fold over and recover, then refrigerate for 6-15 hours
  • Dough can be frozen in a ziplock bag for up to 2 months

doughnuts:

  • Roll half the dough into a 9x10 rectangle, about ½” thick and let rest for 5-10 minutes
  • Cut out doughnuts and holes, re-roll any scraps into ¾” thick and recut
  • Cover and let rise 1-3 hours, until almost doubled in height (preheat oven to 170°F and turn it off for a quicker rise)
  • Heat oil in wok to 325°F, and fry 2 or 3 doughnuts at a time
  • Fry for 4 minutes, turning frequently, until golden brown and puffed
  • Cool for 5-10 minutes then toss in glaze to coat
  • Let dry to set the glaze

glaze:

5 cups powdered sugar
½ to ¾ cup hot water
½ cup vanilla extract (!)
2 tsp. kosher salt
1 vanilla bean

  • Combine sugar,½ cup water, and the rest of the ingredients
  • Beat until smooth, adding remaining water as needed for form a thick glaze

Makes 24 doughnuts

Source: https://www.washingtonpost.com/recipes/vanilla-glazed-brioche-doughnuts/15889/

2017-05-28 10:51:39: To make 8 doughnuts: 1/3 cup milk
2½ tsp. yeast
2½ tsp warm water (105°F)
2 cups flour, plus more for rolling
2½ Tbsp. sugar
1 tsp. kosher salt
1 vanilla bean
1 eggs plus 2 yolks
7 tsp. butter, softened
1 quart vegetable oil for frying

1 2/3 cups powdered sugar
2½ to 3½ Tbsp. hot water
2½ Tbsp. vanilla extract
3/4 tsp. kosher salt
½ vanilla bean