Ingredients:

  • 1 cup (240 ml) lukewarm milk (whole or 2% milk preferred)
  • 2 1/4 teaspoons (7g) active dry yeast (1 packet)
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/3 cup (75g) unsalted butter, melted and cooled slightly
  • 3 1/2 cups (420g) all-purpose flour, plus more for dusting
  • Vegetable oil, for frying (about 6-8 cups)
  • 2 cups (240g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 4-6 tablespoons (60-90 ml) milk or water (start with 4 and add more until desired consistency is reached)

Instructions:

  1. Combine lukewarm milk, yeast, and sugar in a mixing bowl. Let stand for 5-10 minutes, until foamy.
  2. Add salt, eggs, and melted butter to the yeast mixture. Whisk until well combined.
  3. Gradually add the flour, mixing until a soft dough forms. If using a stand mixer, use the dough hook. If mixing by hand, knead on a lightly floured surface.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Gently punch down the dough to release air. Roll out the dough on a lightly floured surface to about 1/2-inch thickness.
  6. Use a doughnut cutter (or two different sized cookie cutters) to cut out doughnuts. Place doughnuts and doughnut holes on a baking sheet lined with parchment paper.
  7. Cover the cut doughnuts with plastic wrap and let rise for another 30-45 minutes, or until puffy.
  8. Heat vegetable oil in a saucepan or deep fryer to 350°F (175°C). Use a thermometer to ensure accurate temperature.
  9. Carefully place doughnuts into the hot oil, a few at a time. Fry for 1-2 minutes per side, until golden brown.
  10. Remove doughnuts from the oil with a slotted spoon and place them on a wire rack to drain excess oil. Let cool slightly.
  11. Whisk together powdered sugar, vanilla extract, and milk (or water) until smooth. Add more liquid, a tablespoon at a time, until desired consistency is reached.
  12. Dip the warm doughnuts into the glaze, coating evenly. Place glazed doughnuts back on the wire rack to allow excess glaze to drip off.
  13. Enjoy! Best served warm.