I organized a little donut party this weekend. We used an awesome donut recipe from my sister in law. They really were yummy. {The recipe is below with her notes.}

This is the best recipe EVER. A few tips: you can omit the vanilla bean, I’ve tried it with and without and the flavor difference was miniscule. If you don’t use a vanilla bean, compensate by adding extra vanilla extract. The dough is super, super sticky. This makes it pretty hard to work with. You can add a little extra flour (no more than 1 c.), but keep in mind that the dough is supposed to by sticky. I slather my hands in butter before I work with the dough. One of the most decadant parts of the recipe is the glaze. Don’t substitute milk if you can help it.

Donut Twists & Holes
Makes 18 of each

3/4 c. milk
1 pkg. active dry yeast
3 C. plus 2 T. flour
6 large egg yolks
1/2 c. sugar
1/4 t. salt
1 cube butter
1 vanilla bean split lengthwise
1 T. vanilla
2 qts. canola oil
White Glaze

Heat milk until warm. Place yeast in large bowl. Pour milk over yeast. Sprinkle 2 3/4 c. flour over the milk and let stand until the flour begins to crack, about 20 min.

Whisk together egg yolks and sugar. Add salt and 1/4 c. flour.

Melt butter, add vanilla bean (scrape seeds into butter and add pod). Cook until butter browns about 3 minutes. Discard pod. Pour over egg mixture, whisk to combine. Stir in vanilla.

Add butter mixture to yeast mixture. Mix on low speed 1 min. Add 2 T. flour, combine. Mix on medium high for 1 min. more. Dough will be very sticky.

Let rise until doubled aobut 1 1/2 hours. Punch down and let rise 30 min.

Heat oil to 375. Pat dough into 8×12″ rectangle, 1/2″ thick. Using a 2 3/4″ circle cut out doughnuts. Cut holes in each. Stretch and twist each circle to form a figure 8. Set aside 10 minutes. Fry in oil. Glaze with White Glaze.

White Glaze
1 3/4 c. powdered sugar
1/2 c. heavy cream
1/2 t. vanilla

Mix together in saucepan over low heat until just warm.