Bourbon Glazed Doughnuts by Cyndiok

[S_Wirth]

Bourbon-Glazed Doughnuts

At the Dining Room Restaurant at Anthony David's in Hoboken, NJ, these bourbon-laced doughnuts sell out on a regular basis.

Chef Anthony Pino fries them to order because, as he says, "It takes a little longer, but it's worth it." We agree. They taste best right out of the fryer, so serve them immediately.

Makes 48 doughnut holes, or 1 1/2 dozen 3-inch doughnuts

INGREDIENTS

2 cups whole milk
1/4 cup unsalted butter
1 package active dry yeast
4 cups all-purpose flour
1/2 cup sugar
Pinch of salt
1 large egg
Vegetable oil for frying

3/4 cup confectioner’s sugar
1/4 cup bourbon

1. Heat the milk and butter over low heat until the butter is just melted and the
temperature of the mixture is between 100°F (38°C) and 105°F (40°C).
2. Combine the milk mixture and yeast in a medium bowl or standing mixer and mix
on low for 30 seconds. Add 1/3 of the flour, all of the sugar, and a pinch of salt. Mix
15 seconds, until just combined. Add another 1/3 of the flour and the egg and mix
another 15 seconds. Add the remaining flour and mix until the mixture begins to
come away from the sides of the bowl, roughly 30 seconds. Remove the bowl from
the mixer, cover with plastic wrap, and let dough rise until doubled in size, about 1
hour.
3. Place the dough onto a lightly dusted work surface and roll until 1/2-inch thick.
Using a 1 1/2-inch round cutter, cut dough into 48 round doughnut holes. Pour oil
into a heavy-bottomed saucepan to a depth of 3 inches. Heat to 375°F (190°C). Fry
doughnuts in batches until golden brown, about 45 seconds per side. Drain on paper
towels.
4. Combine confectioners sugar and bourbon until the mixture reaches a pourable
consistency. Stack doughnuts in a pyramid and drizzle with glaze. Serve
immediately.
Variation: To make a traditional doughnut shape, use a 3-inch round cutter to create
the doughnut and 3/4-inch cutter to cut out the doughnut hole.

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