Ingredients:

  • 1 cup (240ml) whole milk, lukewarm (about 105-115°F / 40-46°C)
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/4 cup (57g) unsalted butter, melted and cooled slightly
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • Vegetable oil, for frying (about 4-6 cups, enough for deep frying)
  • 2 cups (240g) powdered sugar, sifted
  • 1/2 cup (60ml) whole milk
  • 1 teaspoon vanilla extract

Instructions:

  1. Combine lukewarm milk, yeast, and a teaspoon of sugar in a bowl. Let stand for 5-10 minutes until foamy.
  2. In a large bowl or stand mixer, combine the yeast mixture, remaining sugar, salt, eggs, and melted butter.
  3. Gradually add the flour, mixing until a soft, slightly sticky dough forms.
  4. Knead the dough for 5-7 minutes (or 8-10 minutes by hand) until smooth and elastic.
  5. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled in size.
  6. Gently punch down the dough. Roll it out to about 1/2 inch thickness. Use a donut cutter to cut out donuts. Place the donuts on a lightly floured baking sheet.
  7. Cover the donuts and let rise for another 30-45 minutes, or until puffy.
  8. Heat vegetable oil to 350°F (175°C). Carefully fry the donuts in batches for 1-2 minutes per side, until golden brown.
  9. Remove the donuts from the oil with a slotted spoon and place them on a wire rack to drain.
  10. Whisk together the powdered sugar, milk, and vanilla extract until smooth.
  11. Dip the warm donuts into the glaze and return to the wire rack to allow excess glaze to drip off.
  12. Serve immediately and watch them disappear!