Homemade Krispy Kremes


For pies:
2¼ teaspoon instant yeast
Half a cup of warm water
Half a cup of granulated sugar
Half a teaspoon of salt
¼ 1 cup unsalted butter at room temperature
1 egg
1 egg yolk
1 teaspoon vanilla
2½ to 3 cups all-purpose flour
3 to 4 cups margarine for frying

For glass:
2 cups powdered sugar
Half a cup of water
1½ teaspoon vanilla
Directions :
Make cakes: Mix yeast and water in a stand mixer bowl equipped with a dough hook. Let it stand for 10 minutes.
We add sugar, salt, butter, eggs, egg yolks, vanilla extract and 2½ cup of flour. Knead on low speed until the dough starts to form. If the dough is quite sticky, add more flour one tablespoon at a time until a smooth and delicious dough forms. The dough should clean the sides of the bowl, not the bottom.
Transfer the dough to a slightly greased bowl, cover tightly with plastic wrap and place in a warm, air-free place for two hours.
Gently press to empty the dough, wrap it in plastic wrap and place in the fridge for at least 8 hours, or overnight.
On a floured work surface, roll the dough to an inch-by-inch thickness. Using a donut slicer (if you don’t have one, use a larger round slicer and a smaller one) dipped in flour, cut the muffins and place them on a baking sheet lined with paper. (You can roll the leftover dough into balls for more donut holes.) Cover with a clean dish towel and let it rest for an hour.
Lay a double layer of paper towels on a large-brimmed baking tray and place a wire cooling rack on top.
When you’re ready to fry, heat margarine in a large cast-iron skillet (or another wide frying pan or heavy-bottomed pan) to a constant temperature of 360 to 370 degrees. Gently lower the donuts into the oil, being careful not to overcrowd the pan (I cooked them in three batches). Cook until golden brown, about 1 minute per side. Carefully remove the donut from the oil and place it on the cooling rack. Renew To all cakes are Fried.
Make the glaze: In a medium bowl, mix powdered sugar, water, and vanilla extract until smooth. Work one by one, dip each donut into the glaze, flip over to cover the other side, then return to the cooling rack. Leave the glaze on for about 15 minutes, then serve.