Doughnuts

Put the vinegar in a 2-cup or larger measuring cup. Add the warm milk to make 1 1/2 cups. Let sit a few minutes to sour (substitute buttermilk for a more tender doughnut).

Add the ingredients in the order that your bread machine requires. Let the machine go until the dough is well mixed. Then set a timer for 2 minutes. Turn the machine off when the timer beeps.

Let rise for an hour.

Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with a floured doughnut cutter, or you can use a coffee cup and a gatorade squirt type bottle lid if you don’t have a doughnut cutter.

Put a lightly floured tea towel on top of a cookie sheet. Put the doughnuts on the tea towel to rise. Cover and let rise until double, about 30-40 minutes.

Make the glaze:
Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Heat vegetable oil in deep fryer to 350°.

Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface by gently pressing one side with a wooden skewer or chopstick. Fry until golden brown, about 1 minute on each side.

Remove carefully from oil (do not prick surface) by slipping the skewer through the hole; drain. Dip the doughnuts into creamy glaze, set on rack, then when slightly cooled, spread chocolate frosting on top.

Dip in sprinkles or other toppings after chocolate if desired.