Buttermilk Doughnuts

1/2 cup plus 1 Tbsp whole milk
1/3 cup olive oil
1/2 cup water, warmed to 110 degrees F
4 1/2 tsp active dry yeast (2 packets)
3/4 cup plus 1/4 tsp sugar
1/2 cup sour cream
2 large eggs
2 large egg yolks
2 tsp salt
2 tsp vanilla extract
4 1/2 cup flour
4-5 cups vegetable oil for frying

Glaze:
1 tbsp butter melted
1 tsp vanilla
2 cups powdered sugar
milk enough to dilute glaze to desired thinness

Heat water and add yeast and 1/4 tsp sugar set aside to proof 5 min.

Gently heat the oil and the milk.

In mixer combine eggs, sugar, sour cream, salt and vanilla until creamy. Add warm milk and oil and mix in. Add yeast and water and mix in slowly add 1 cup flour at a time and use bread hook. This will make a soft sticky dough but for the most part it pulls away from the edges of the bowl. Beat 5 min and set aside to rise for 2 to 3 hours or until doubled in size in a warm place in a greased bowl. After the 1st rise punch down the dough and place in the refridgerator 2 to 8 hours. When ready to use roll out dough onto floured surface and cut into desired doughnuts. Place cut doughnuts onto greased cookie sheets and can chill for another 30 min or let sit out 30 min then fry.

Fry until golden on each side cool slightly then coat with glaze.