Ingredients:

  • 1 cup (240ml) Whole Milk, lukewarm (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g / 1 packet) Active Dry Yeast
  • ¼ cup (50g) Granulated Sugar, plus a pinch to activate the yeast
  • 2 Large Eggs, lightly beaten
  • ¼ cup (57g / 1/2 stick) Unsalted Butter, melted and cooled slightly
  • 1 teaspoon Vanilla Extract
  • 3 ½ cups (440g) All-Purpose Flour, plus more for dusting
  • 1 teaspoon Salt
  • Vegetable Oil, for frying (about 6 cups / 1.4 liters)
  • 3 cups (360g) Powdered Sugar, sifted
  • ½ cup (120ml) Whole Milk
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt

Instructions:

  1. Activate the Yeast: Combine lukewarm milk, a pinch of sugar, and yeast in a bowl. Let stand until foamy (5-10 minutes).
  2. Make the Dough: In a large bowl (or stand mixer bowl), whisk together sugar, eggs, melted butter, and vanilla. Add the yeast mixture. Gradually add the flour and salt, mixing until a shaggy dough forms.
  3. Knead the Dough: Knead on a lightly floured surface (or with the dough hook) until smooth and elastic (5-7 minutes). It should be slightly tacky but not sticky.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1-1.5 hours).
  5. Shape the Doughnuts: Gently punch down the dough and turn it out onto a lightly floured surface. Roll out to ½ inch thickness. Cut out doughnuts with a doughnut cutter. Place the doughnuts and doughnut holes on parchment-lined baking sheets.
  6. Second Rise: Cover the doughnuts loosely with plastic wrap and let rise again until puffed up (about 30-45 minutes).
  7. Heat the Oil: Heat vegetable oil in a large, heavy-bottomed pot to 350°F (175°C). Maintain this temperature throughout frying.
  8. Fry the Doughnuts: Carefully lower doughnuts into the hot oil, 2-3 at a time. Fry for 1-2 minutes per side, until golden brown.
  9. Drain & Cool: Remove doughnuts with a slotted spoon and place on a wire rack to drain excess oil.
  10. Make the Glaze: Whisk together powdered sugar, milk, vanilla, and salt until smooth. Adjust consistency with more milk or powdered sugar as needed. It should be pourable.
  11. Glaze the Doughnuts: Dip warm doughnuts into the glaze, coating completely. Place back on the wire rack to allow excess glaze to drip off.
  12. Enjoy!: Devour while still warm!