Doughnuts with Vanilla Glaze

Yields
Makes 15 doughnuts and about 1 quart of icing

Recipe by Chef Michael Shemtov of Butcher & Bee in Charleston, South Carolina and Nashville, Tennessee

For the doughnuts

375 grams bread flour

5 grams sugar

8 grams fine sea salt

4 grams yeast

3 whole eggs

Zest of ¾ of a lemon

112.5 grams water

94 grams butter, chilled

Canola oil for frying

Your favorite jam for filling (optional)

For the glaze

16 ounces powdered sugar

½ teaspoon vanilla extract

¼-1/3 cup water

Make the doughnuts: In a stand mixer with the paddle attachment (or with a hand mixer) combine flour, sugar, salt, yeast, eggs, zest, and water until smooth. Add butter to dough and mix until it is incorporated and no longer visible. Form dough into a ball, cover it, and chill overnight in refrigerator. The next day, cut dough into 50-gram pieces and roll into tight, smooth buns. Place buns on a tray coated with cooking spray, leaving lots of room between them. Let rise until doubled in size, about 1 to 2 hours. In a large pot, heat 2 inches of oil until a deep fry thermometer reads 350 degrees. Fry doughnuts in small batches until golden brown, approximately 2 minutes per side. Once cooled, pipe your favorite jam into the doughnuts using a small, long pastry tip until you feel them puff and swell.
Make the glaze: Mix sugar, vanilla, and enough water together to achieve a glaze of your preferred consistency.Paint or drizzle on donuts and serve

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