When living in Norway I loved to bake. Sophia especially loved donuts, and we did a lot of donut baking. The very vanilla donuts were made when we had a visit from our Minnesota cousins. I really wanted to bake them something typical American and donuts seemed perfect.
These donuts have real vanilla seeds both in the dough and in the glaze. The dough is made with yeast and set to rise for light and airy donuts.
For the recipe:
2 tsp dry yeast
1 cup sugar
1 1/4 cup warm milk
1 stick melted butter
1 tsp vanilla paste
1 tsp cardamom
1 pinch of salt
5 1/2 cup of all-purpose flour
canola oil for frying
1/3 cup warm milk
1 ts vanilla paste
3 1/2 cups of powdered sugar
Heat the milk up first. The milk should be finger warm. Mix in the vanilla paste in the milk.
Mix sugar and yeast in the mixing bowl. Add the milk. Let is stand until it starts to bubble.
Mix flour and spice together. Mix in half the dry with the egg on low-speed.
The dough should be soft and buttery looking.
Sprinkle some flour on top. Cover the mixing bowl with plastic wrap and set the dough somewhere warm so that it may rise and double in size.
When the dough is finished rising you can roll it out. It should be about a half-inch thick.
Use the round cutter (or other cookie cutters) and cut out donuts. Place them on a baking sheet lined with parchment paper and let them rise for about 10 minutes.
Fry the donuts in a casserole filled with oil. Heat the oil up to 390 F. Fry the donuts for about 30 seconds on both sides.
Let the donuts cool down on a cooling rack lined with paper towels.
While the donuts are cooling down you can make the glaze.
Heat up the milk and stir in the vanilla paste.
Miks in the powdered sugar and stir it all together until the glaze is smooth.
Dip the donut in the glaze and place them on a rack to let the glaze drip off. Sprinkle with nonpareils or other fun sprinkles if you want to.