Caramel Doughnuts

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Ingredients

• For the doughnuts:
• 1 tablespoon plus 1 teaspoon Baker's Corner Active Dry Yeast
• 3/4 cup Aldi SimplyNature Organic 2% Milk heated to 110 degrees
• 1/4 cup Aldi SimplyNature Organic 2% Milk at room temperature
• 2 cups Baker's Corner All Purpose Flour
• 1 teaspoon Stonemill Essentials Vanilla Extract
• 3 Goldhen Large Eggs Yolks
• 2 tablespoons Baker's Corner Sugar
• 4 tablespoons Countryside Creamery Sweet Cream Butter, at room temperature
• Carlini Vegetable Oil, for frying
• For the caramel glaze:
• 4 tablespoons Countryside Creamery Sweet Cream Butter
• 1 cup Baker's Corner Brown Sugar
• 1 teaspoon Stonemill Essentials Vanilla Extract
• 3 tablespoons Friendly Farms Heavy Cream
• 2 cups Baker's Corner Powdered Sugar
• 3 teaspoons Aldi SimplyNature Organic Milk

Instructions

1. Whisk 1 tablespoon yeast with 3/4 cup warm milk, in a medium bowl. Once the yeast has dissolved (this will take a minute or two of vigorous whisking), add 3/4 cup flour, and whisk until smooth. Then cover with plastic wrap and let rest in a warm spot.
2. After 30 minutes, use an electric mixer fitted with the paddle attachment on a low speed to combine the remaining yeast with the 1/4 cup milk at room temperature. Add the rested milk, flour, and yeast mixture, and the vanilla and egg yolks. Mix until smooth, then add the flour and sugar. Once combined, add the butter and mix until smooth.
3. Scrape off the paddle attachment from the mixer, and replace it with the dough hook. Add flour 1/4 cup at a time on a medium low speed. Continue adding flour until the dough starts to pull away from the sides of the bowl. You want the dough to be soft, but not too sticky. If you touch dough it should be sticky, but not get stuck to your finger. Cover the dough with plastic wrap and let rest for 30 minutes.
4. Once the dough has risen, scrape down the sides of the bowl, and press on the dough to remove any bubble. Cover with plastic wrap and chill for 1 hour.
5. Flour a work surface and use a rolling pin to roll the dough until it is 1/2 inch thick. Then cut the doughnuts. If you don't have a doughnut cutter you can use a biscuit cutter or you can cut the doughnuts by hand. You want the doughnuts to be 3 inches in diameter. You can cook the doughnut holes too. Place the cut doughnuts on a baking sheet covered with a floured cloth napkin. Cover with plastic wrap, place in a warm spot to let the doughnuts rise one last time.
6. After about 30 minutes, the doughnuts will have doubled in size. Test the dough by using a finger to press the dough, it should slowing spring back.
7. While you are waiting, prepare the caramel glaze. Melt the butter in a saucepan over medium heat. Add the brown sugar, vanilla, and cream. Stir and let simmer for 2-3 minutes, until smooth. Then remove from the heat. In a bowl, mix the powdered sugar and milk. Then add the caramel, and stir until combined.
8. Fill a pot with 3 inches of vegetable oil, and heat it until it reaches 360 degrees. Prepare an area for the doughnuts to cool by placing a couple of layer of paper towels under a cooling rack. Once the oil has come to temperature, fry the doughnuts 2 at a time, flipping them once - the doughnuts will become lightly browned after 2-4 minutes. Then use a spatula to remove the cooked doughnut from the oil, and place them on the cooling rack.
9. Let the doughnuts cool for 5 minutes before brushing each side with the caramel glaze.