Ingredients:

  • 1 cup (240ml) whole milk, lukewarm (about 110°F/43°C)
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • ¼ cup (50g) granulated sugar, plus a pinch for proofing the yeast
  • 1 teaspoon (6g) salt
  • 2 large eggs, at room temperature
  • ¼ cup (57g) unsalted butter, melted and cooled slightly
  • 3 ½ cups (420g) all-purpose flour, plus more for dusting
  • 2 quarts (approx. 2 liters) vegetable oil, for frying
  • 2 cups (240g) powdered sugar, sifted
  • ¼ - ½ cup (60-120ml) milk, or more as needed
  • 1 teaspoon vanilla extract

Instructions:

  1. Combine warm milk, a pinch of sugar, and yeast in a bowl. Let stand until foamy.
  2. In a separate bowl, whisk together sugar, salt, eggs, and melted butter.
  3. Add the proofed yeast mixture to the wet ingredients. Gradually add the flour, mixing until a shaggy dough forms.
  4. Knead the dough (either by hand or in a stand mixer) until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size.
  6. Punch down the dough to release the air. Roll out on a lightly floured surface to about ½-inch thickness.
  7. Use a donut cutter or two different-sized round cutters to cut out donut shapes.
  8. Place the cut donuts on a parchment-lined baking sheet, cover loosely, and let rise again until puffy.
  9. Heat the vegetable oil in a deep pot to 350°F (175°C).
  10. Carefully lower donuts into the hot oil, frying in batches until golden brown on both sides.
  11. Remove donuts with a slotted spoon and place on a wire rack to drain excess oil.
  12. Whisk together powdered sugar, milk, and vanilla extract until smooth. Dip the cooled donuts in the glaze.
  13. Serve immediately, while the donuts are fresh.