I bought this domain, but I don't really have a use for it.

Here's a recipe for homemade donuts



2 teaspoons yeast
40ml room temperature water
3/4 cup (176ml) milk, scalded, then cooled (read note!)
1/4 cup (169g) sugar
1/2 teaspoons salt
1 egg
3 tablespoons shortening
2 1/2 cups (313g) all-purpose flour
canola oil for frying
Milk has an enzyme that inhibits gluten formation by latching onto the ends of 
gliadin strands.


 - Proof your yeast by adding it to the warm water. Mix it up and let it rest.
 - Combine yeast, milk, sugar, salt, eggs, shortening, and flour.
 - Beat on low for 30 seconds, scraping bowl constantly.
 - Beat on medium speed for 2 minutes, scraping bowl occasionally.
 - Carefully stir in remaining flour until smooth. Cover and let rise until double,
    30-60 minutes, depending on the yeast you used. If you don't have a room that 
    allows for 70°, put the oven on for two minutes and then turn it off. This 
    should be close.
 - After the dough has risen, roll it out on a floured surface to 1/2" thick. Using
    anything sharp and round, cut out as many circles of dough as you can. You can
    flatten the scraps and cut them too. I used the lid for a martini shaker.
 - Cover and let rise for another 30 - 40 minutes.

Now make the glaze!



2 tablespoons butter
1 cups powdered sugar
3/4 teaspoons vanilla
3 tablespoons evaporated milk


 - Melt the butter and stir in the powdered sugar and vanilla until smooth. Add 
  evaporated milk and mix. Taste until your stomach hurts.
 - Bring oil up to 350° -- should be around 3 on your stove-top. Use a thermometer
    to ensure you get the temperature right. Carefully place the donuts in the oil,
    cooking each side for around 15-20 seconds. Using tongs, place donuts on a rack
    or paper towels to drain.
 - Once slightly cooled, twist the top in the glaze and leave to cool down further. 
 - Test two or three with a tall glass of milk.

By having smaller donut holes you won't be busted for eating a half dozen in 
  front of your friends.


 - Heat oil to 350˚, and use scraps to test the timing
 - Using a spatula or flat whisk, lower the donuts into the oil. Try to keep them 
    in order so you can pull them out in sequence.
 - Remove and cool on paper towel. Once completely cooled, dip into the glaze and 
    return to the drying rack. If you like, dip both sides.