Vanilla Bean Doughnuts with Root Beer Glaze

For the Vanilla Bean Doughnuts:

Ingredients:

• 2 pkgs. yeast
• 1/4 cup water (105-115 degrees)
• 1-1/2 cups lukewarm milk
• 2 Cups all-purpose flour
• 1/2 cup sugar
• 1 tsp. salt
• 2 eggs
• 1/3 cup butter
• 1 T vanilla
• Vanilla beans from 1 pod
• 5 cups all-purpose flour
• vegetable oil

Directions:

• Dissolve yeast in warm water in the bowl of your stand mixer.
• Add milk, flour, sugar, salt, eggs, butter, vanilla, vanilla beans and 2 cups flour.
• Beat on low for 30 seconds with the paddle attachment, scraping the bowl if needed.
• Beat on medium speed for 2 minutes, scraping bowl occasionally.
• Stir in remaining flour until smooth.
• Cover and let rise until double, about an hour.
• Turn dough onto floured surface and roll dough 1/2-inch thick.
• Cut with floured doughnut cutter.
• Cover and let rise again until doubled in size, 30-40 minutes.
• Heat vegetable oil in deep fryer to 350 degrees F and fry until golden brown, about 30 seconds on each side.
• Remove from the oil and drain on paper towels for a minute.
• Dip the doughnuts into the glaze and set them on cooling racks over paper lined baking sheets (easier to clean up).

For the Root Beer Glaze:

Ingredients:

• 1/3 cup butter
• 2 cups powdered sugar
• 1-1/2 tsp. Root Beer extract
• 4–6 tbl. hot water

Directions:

• Heat butter until melted over medium low heat and remove from the stove.
• Stir in the powdered sugar and root beer extract until smooth.
• Stir in the water, 1 tablespoon at a time, until desired consistency.

Yield = 25 doughnuts