Homemade doughnuts

This is my sugar canister.  This is my EMPTY sugar canister.  I don't know how this happened.  Never have I let my sugar container get below half full before I felt the compulsion to run out and grab another bag.  Pregnancy brain is getting to me already.  You would think the twins would not want me to forget to restock on sugar...since such delicious sweets are made from the stuff.  So what did I do to solve this problem?  I grabbed my measuring cup and went over to the neighbors.  They were awesome enough to let me borrow some sugar : )  Isn't there some saying about borrowing a cup of sugar from your neighbors?  I think it was a way to meet new neighbors or something?     

I attempted to make doughnuts once before and failed miserably.  This time though, I got it.  These doughnuts were awesome!  And best part...they are baked.  I used a different recipe and it was perfect.

These little guys cooperated and did what they were suppose to...they rose!  No more flat and dense doughnuts.  These turned out light and fluffy and perfect.  I made a variety of doughnuts toppings.

Cinnamon-Sugar.

Chocolate with sprinkles (Made with Jeremy's homemade chocolate syrup).

A traditional glaze.

and a few drizzled with Dulce De Leche.

Here's the recipe:

1 egg
1/4 cup superfine sugar
1 cup whole milk, heated to 115F
1 tablespoon active dry yeast
1 teaspoon salt
2 teaspoons vanilla extract
2 1/2 to 3 1/2 cups all purpose flour, divided, plus more for kneading
1/2 cup (1 stick) butter, cut into 1 inch cubes

For the toppings:
1 stick butter, melted
1 cup superfine sugar + 2 tablespoons cinnamon (more or less, depending on your taste), mixed together

1/4 cup whole milk

1 tsp vanilla

1 1/2 cup confectioners sugar

-chocolate syrup as needed

-dulce de leche as needed

-sprinkles

**If you don't have a doughnut cookie cutter, you can use a large mouth glass and then a shot glass for the middle.

In the bowl of a stand mixer fitted with the paddle attachment, beat the egg and sugar on medium speed until blended, about 1 minute. Add the milk, yeast, salt and vanilla, and stir to blend. With the machine on low speed, add 2 cups of flour, about 1/2 cup at a time, and beat until the dough is thick and pulls away from the sides of the bowl.

Switch to the dough hook. With the machine on medium speed, add the butter one piece at a time, and beat until no large chunks of butter are left in the bottom of the bowl, 3-5 minutes. Reduce speed to low and add the additional flour until the dough gathers around the hook and cleans the sides of the bowl. It will be soft and moist, but not overly sticky.

Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. Lightly grease a large mixing bowl.

Transfer the dough to the bowl and turn to coat. Cover with a damp tea towel and let rise in a warm spot until doubled in volume, about 1 hour.

Punch down the dough and roll out to 1/2 inch thick. With a doughnut or a cookie cutter, cut out 3 inch diameter rounds with 1 inch diameter holes.

Preheat the oven to 400 and line a baking sheet with parchment paper. Place the doughnuts at least 1 inch apart on the baking sheet. Cover with plastic wrap and let sit in a warm spot until nearly doubled in size, about 20 minutes.

Bake until the doughnuts are light golden brown, 5 to 8 minutes, being very careful not to overbake them.

For the glaze:

Heat milk and vanilla over low in a small saucepan.  Once warm, stir in the confectioner's sugar.  Dip warm doughnuts into the glaze and set on a draining rack.

For the cinnamon sugar:
Immediately out of the oven, dip into butter, then directly into cinnamon sugar mixture.

Drizzle with chocolate, dulce de leche, and top with sprinkles!