For the Donuts
- 3 tablespoons plus 1 teaspoon water
- 1/2 cup plus 2 tablespoons milk
- 21/4 teaspoons active dry yeast
- 2 egg yolks
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 23/4 cups all-purpose flour
- 1 teaspoon salt
For the Glaze
- 11/3 cups powdered sugar
- 3 tablespoons lemon juice
- 1/4 teaspoon rosewater
In a small sauce pan, on medium low heat, warm milk and water until warm to the touch, about 105-113ºF. Add yeast, stir and set aside for about 5 minutes.
In the bowl of a stand mixer, mix the egg yolks, butter, sugar and milk mixture. Add flour and salt and knead with kneading hook until the dough looks shiny, smooth and is no longer sticky. (You can also knead with your hands, knead on a light flowered surface for about 10 minutes). Form the dough into a ball. Grease a large bowl with vegetable oil and put the dough into the bowl (make sure your bowl is large enough to accommodate the fact that dough will double in size). Cover with plastic film and allow to rise in a warm area for 1 hour.
Turn the dough out onto a well-floured surface and roll it to ½ inch thickness. Cut out the donuts with a donut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one needs to be about 3 inches in diameter). Put donuts on baking sheets, cover with a kitchen towel and let rise in a warm place for about 45 minutes.
Heat frying oil to 350ºF. Carefully add donuts to the oil (2 at a time). And fry about 1 minute on both sides. Transfer the donuts to a rack and let cool down.
In the meantime, make the glaze. Mix all ingredients till you have a thick glaze. Glaze the donuts on one side and serve.