Raised doughnuts for fall: A family tradition enjoyed by everyone
6. Cover and let rise until double — about 45 minutes. Punch down. Divide dough in half. Roll each portion on a floured board to ½-inch in thickness. Cut with doughnut cutter. By the time you have cut all the doughnuts out, the first ones will be ready to fry.
7. Fill a frying pan with enough oil that the doughnuts will float. The oil needs to be 375 degrees before frying begins. Fry one side at a time until the doughnut is golden brown. Transfer the doughnuts out of the oil.
8. Dip each hot doughnut in a glaze made with 2 cups powdered sugar, ¼ cup boiling water and 1 teaspoon vanilla.
9. Cool on a wire rack.
— Cheryl Humphreys