Doughnut Ice Cream Sandwiches

Instructions

1. 1

   In a bowl, combine the water and yeast. Let rest for 5 minutes.

2. 2

   In a stand mixer fitted with the dough hook or in a large bowl with a wooden spoon, combine the flour, sugar, yeast mixture, baking powder and salt. Add the eggs and vanilla. Mix just until the dough starts to form.

3. 3

   Mix in the butter. Knead the dough vigorously with the dough hook or with your hands on a lightly floured work surface until smooth, about 5 minutes. Form into a ball and place in a clean, lightly floured bowl. Cover with a slightly damp cloth and let rise in a warm, humid spot for 2 hours or until doubled in volume.

4. 4

   On a lightly floured work surface, using a rolling pin, roll the dough out to ½ inch (1 cm) thick. Using a 3 ½-inch (9 cm) round cookie cutter, cut out 10 doughnuts. Cover the doughnuts and dough scraps with a clean cloth and let rest for 15 minutes.

5. 5

   Preheat the oil in the deep fryer to 350°F (180°C). Line a baking sheet with paper towel or a wire rack.

6. 6

   Place some sugar in a bowl and set aside.

7. 7

   Fry 2 to 3 doughnuts at a time in the hot oil for 1 minute on each side or until golden. Drain on the paper towel or wire rack. Coat the warm doughnuts with the sugar. Let cool completely, about 1 hour. Repeat with the remaining doughnuts and dough scraps (see note).