donut

1. How to make Donut
INGREDIENTS
FOR DOUGH
1 c. whole milk
1/4 c. plus 1 tsp. granulated sugar, divided
1 packet (or 2 1/4 tsp.) active dry yeast
4 c. all-purpose flour, plus more if needed
1/2 tsp. kosher salt
6 tbsp. melted butter
2 large eggs
1/2 tsp. pure vanilla extract
Canola or vegetable oil, for frying
FOR GLAZE
1/4 c. whole milk
2 c. powdered sugar
1/2 tsp. pure vanilla extract
DIRECTIONS
-Grease a large bowl withcookingsprayandset aside.Ina small,microwave-safe bowl orglassmeasuringcup, add
milk.Microwave until lukewarm, 40seconds.Adda teaspoonof sugarand stirto dissolve,thensprinkleoveryeast
and letsituntil frothy,about8 minutes.
-Ina mediumbowl,whisktogetherflourandsalt.Ina large bowl,whisktogetherremainingsugar,butter,eggs,and
vanillawithawoodenspoon.Pourinyeastmixture,mix tocombine,thenaddindryingredients,stirringwitha
woodenspoonuntil ashaggydoughforms.Transferto a lightlyflouredsurface andkneaduntil elasticandonly
slightlytacky,addingmore flourateaspoonata time if needed,about5 minutes.
-Formintoa tightball thenplace doughinoiledbowl andcoverwithacleandishtowel.Letdoughrise ina warm
spotin yourkitchenuntil doubledinsize,about1hour.
-Line a large bakingsheetwithparchment.Punchdowndough,thenturnontoalightlyflouredworksurface androll
out intoa ½” thick rectangle.Usingadoughnutcutteror 3” and 1” biscuitcutters,punchoutyour doughnuts.Re -
kneadscraps togetherandpunch out as well.Place doughnutsandholesontobakingsheets,coverwithdishtowel,
and letrise again,about40 minutesmore.
-Make glaze:In a large bowl,whisktogethermilk,powderedsugar,andvanillauntil smooth.Setaside.
-Line a large bakingsheet withpapertowels.Inalarge dutch ovenovermediumheat,heat2'' oil to 350°. Cook
doughnuts,inbatches,until deeplygoldenonbothsides,about1minute perside.Holeswill cookevenfaster!
-Transferdoughnutstopapertowel-linedbakingsheettodrainandcool slightly.Dipintoglaze,thenplace ontoa
coolingrack (oreat immediately!).

2. How to make Lasagna
INGREDIENTS
3/4 lb. lasagna noodles
1 tsp. extra-virgin olive oil, plus more for drizzling
1 lb. ground beef
2 cloves garlic, minced
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
1 (32-0z.) jar marinara
16 oz. whole milk ricotta
1/2 c. freshly grated Parmesan, divided
1/4 c. chopped parsley, plus more for garnish
1 1/2 lb. sliced mozzarella
Get IngredientsPowered by Chicory
DIRECTIONS
-Preheatovento375º. In a large pot of saltedboilingwater,cookpastaaccordingto package directionsuntil al
dente,less2minutes.Drainanddrizzle abitof olive oil topreventnoodlesfromstickingtogether.
-Meanwhile,inalarge pot overmedium-highheat,heatoil.Cookgroundbeef until nolongerpink,breakingupwith
a woodenspoon,thendrainfat.Returnbeef toskilletandaddgarlicandoreganoand stirfor 1 minute.Seasonwith
saltand pepper,thenaddmarinaraand stiruntil warmedthrough.
-Combine ricotta,1/4cup Parmesan,andparsleyina large mixingbowl andseasonwithsaltandpepper.Setaside.
-Ina large casserole dish,spreadathinlayerof meatsauce,a single layerof lasagnanoodles,alayerof ricotta
mixture,anda single layerof mozzarella,thenrepeatlayers.Toplastlayerof noodleswithmeatsauce,Parmesan,
and mozzarella.
-Cover with foil and bake for 15 minutes, then increase temperature to 400º and bake uncovered for 18
to20minutes. Garnish with parsley and serve.