Maple Glazed Doughnuts

There are two important things I learned making these doughnuts: 1.Plastic utensils in boiling oil melt. 2. Don't put said plastic utensils in boiling oil. Ha..
Well, maybe that was more like one important thing, but it's pretty important none the less.
After the minor spoon melting incident, and a new batch of oil and some metal tongs later, I finally had some doughnuts made. And O. M. G....These are amazing! I've never had homemade, fried doughnuts before and they definitely live up the their expectations. Next time, I'm going to try these with a filling and maybe a chocolate glaze.
Yumm!

Doughnuts!!!
Ingredients:
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105–115°F)
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil for deep frying

Directions:
Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)

Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.

Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)

Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps. (You're not suppose to reroll the scraps, not gonna lie...i did, and it was fine)

Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)
Source:Joy the Baker

Maple glaze
1 cup powdered sugar, sifted
2 tablespoons maple syrup
2 tablespoons milk

* Whisk together until smooth.
Source:Here