To prepare doughnuts, combine 1 cup milk, sugar, butter and yeast in a large mixing bowl; let stand 10 minutes or until bubbly. Add egg, 3 cups flour and salt; stir until a moist dough forms. Cover dough with plastic wrap and let stand in a warm place for 1 hour or until doubled in size. Punch dough down. Work 1/4 cup of remaining flour into dough. Turn dough out onto a lightly floured smooth work surface; add enough of remaining 1/4 cup flour to prevent dough from sticking to hands (dough will be tacky). Divide dough into 48 portions; roll each portion into a ball. Cover dough with plastic wrap that’s lightly coated with cooking spray; let stand 30 minutes.
Pour oil in a deep fryer; heat to 350 degrees. Fry doughnut holes at 350 degrees for 1 1/2 minutes or until golden.
To prepare glaze, combine powdered sugar and 9 tablespoons milk. Immediately after frying, dip the doughnut holes in glaze. Let cool on a wire rack.
There are two options when frying a turkey. You can take the traditional approach and use propane fryers. They should be used outdoors in accordance with the manufacturer’s safety procedures. Never use them on a wooden deck or leave them unattended. Or you can use a Master built Electric Deep Fryer that can be used indoors on kitchen counter tops, tables, inside garages and on covered patios. Be sure to keep children and pets away. But either way you choose, always remember:
- Wear oven mitts.
- Avoid use of alcohol and keep a fire extinguisher nearby, as you would with any type of cooking.