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Ingredients

1/2 tsp sugar
1/4 cup warm water
2 tsp active dry yeast
3/4 cup Carnation^® Evaporated Milk, any type
2 tbsp butter
3/4 tsp salt
3 tbsp sugar
1 egg, beaten
3 - 3 1/4 cups Robin Hood^® Best for Bread Flour Homestyle White
2 cups vegetable oil
Cinnamon Sugar Topping:
1/2 cup SUGAR IN THE RAW^® Natural Turbinado Sugar
1 tsp ground cinnamon
1/2 cup butter, melted
Vanilla Sprinkle Glaze:
2 cups icing sugar
1 tsp vanilla extract
1/3 cup Carnation^® Evaporated Milk, any type
Sprinkles
Chocolate Glaze:
1 1/2 cups icing sugar
1/4 cup cocoa
2 tbsp Carnation^® Evaporated Milk, any type
1 tsp vanilla extract
Maple Glaze:
1 cup icing sugar
1/3 cup maple syrup

Serving Size: 13 donuts + holes

Directions

Serving Size: 13 donuts + holes

Dissolve 1/2 tsp (2 mL) sugar in warm water in large bowl of electric mixer. Add yeast and stir to dissolve. Let stand 10 minutes. Meanwhile, heat evaporated milk in saucepan or microwave until hot but not boiling. Add butter, salt and 3 tbsp (45 mL) sugar and stir to melt butter. Cool while yeast mixture stands. Add milk mixture to yeast mixture, along with egg and 1 1/2 cups (375 mL) flour. Mix on low speed and then medium until a loose batter forms. Add flour until a smooth ball forms, beating on medium speed in between. Remove dough from bowl and place on floured surface. Knead 1-2 minutes until smooth and satiny, adding additional flour if necessary, to prevent dough from sticking. Place in greased bowl, cover with plastic wrap and tea towel and let rise in warm place, 1 – 1 1/2 hours, or until dough has doubled. Punch down on floured surface. Line a baking sheet with parchment paper and sprinkle with flour.
Roll into 11" x 14" (28 cm x 35 cm) rectangle. Cut out dough using a floured 3" biscuit or donut cutter and a 1" round floured cutter for the hole. Place on floured sheet, cover with tea towel and let rest 15-20 minutes.
Meanwhile, heat vegetable oil in deep pot or deep fryer to 350°F (180°C). Carefully place 3 or 4 donuts into hot oil at a time. Cook on 1 side, 25-35 seconds until golden. Flip and continue cooking on other side until golden, (about 20 seconds) and donut has an internal temperature of 190°F (88°C). Drain on paper towel lined baking sheets. Cool. Top as desired.
Cinnamon Sugar Topping:
Combine sugar and cinnamon in small bowl. Dip tops of warm donuts in melted butter then sprinkle with cinnamon sugar mixture. Serve warm.
Vanilla Sprinkle Glaze:
Combine all ingredients in medium bowl. Dip cooled donuts in glaze and place on wire rack over baking sheet to catch any drippings. Top with sprinkles.
Chocolate Glaze:
Mix ingredients together in small bowl. Add additional evaporated milk if necessary to create a smooth glaze. Dip cooled donuts in glaze and place on wire rack over baking sheet to catch any drippings.
Maple Glaze:
Combine ingredients in bowl. Add additional maple syrup if necessary to create a smooth glaze. Dip cooled donuts in glaze and place on wire rack over baking sheet to catch any drippings.