Piped Donuts with Orange Glaze

Step 1

Prepare dough: In a medium saucepan, combine milk, butter, 1/2 of the vanilla bean, 1/4 cup of sugar, and salt over high heat and bring just to a boil. Remove from heat, remove vanilla bean, and scrape the seeds back into the milk mixture. Stir in the flour, return the pan to medium heat, and with a wooden spoon stir constantly until the dough pulls away from the sides and the bottom of the pan -- about 2 minutes. Transfer the mixture to a bowl and mix using a mixer fitted with the paddle attachment set on low speed or by hand with a wooden spoon for 1 minute. Add the eggs, one at a time, and mix until incorporated.
Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 375 degrees F. Place the dough in a large pastry bag fitted with a large star tip. Pipe about 6-inch lengths of dough into the oil, cutting them with a knife or offset spatula, and fry for 4 minutes, turning occasionally to cook all sides evenly. Remove the doughnuts with a slotted spoon and drain on a wire rack. Repeat until all the batter is used.
Make the glaze: Combine the remaining sugar, vanilla bean, orange juice, and lemon juice in a small saucepan over medium heat and bring to a boil. Use a whisk to stir occasionally for 5 minutes. Remove from heat, strain, and let cool until slightly thickened. Use a brush to coat doughnuts with glaze. Serve immediately.