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Glazed Yeast Donuts for the Bread Machine

Source: Southern U.S. Cuisine

1/2 cup evaporated milk
1/2 cup water
2 tablespoons butter
1 egg
1/3 cup sugar
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons active dry yeast
oil for deep-frying

Add ingredients to the bread machine according to manufacturer's suggested order. At the end of the kneading cycle, cover the pan with plastic wrap and transfer to the refrigerator. (Or, transfer the mixture to a lightly greased bowl) Refrigerate overnight.

Remove dough to a lightly floured surface; roll to about 1/2-inch thick. Cut out into donut shapes or form strips into knots or donut shapes. Cover and let rise for about 1 hour. Fry at 360° until light and browned. Glaze as desired.

Chocolate Glaze

2 tablespoons butter
2 tablespoons cocoa
3 tablespoons hot water
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract

Melt butter in small saucepan over low heat; add cocoa and water. Stir constantly until mixture is thick. Remove from heat; gradually add powdered sugar and vanilla; beat with a whisk until smooth. Add additional hot water, 1/2 teaspoon at a time, until drizzling consistency.

For vanilla glaze, omit cocoa and add 1 1/2 teaspoons vanilla.