Ingredients:
- 2 ¼ tsp (1 packet) active dry yeast
- ¾ cup warm milk (about 105–110°F / 40–43°C)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 3 to 3½ cups all-purpose flour (add gradually)
- Oil for frying (vegetable or canola)
Instructions:
- Activate yeast: In a bowl, mix warm milk, 1 tsp sugar, and yeast. Let it sit 5–10 minutes until foamy.
- Make dough: In a large bowl (or mixer), combine sugar, butter, eggs, vanilla, and salt. Add the foamy yeast mixture. Gradually mix in flour — start with 3 cups, then add a little more as needed. Knead until dough is smooth and slightly tacky (about 8–10 minutes).
- First rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1–1½ hours, or until doubled in size.
- Shape donuts: Roll dough on a lightly floured surface to about ½-inch thick. Cut out donuts using a round cutter (and a smaller one for holes). Place on parchment squares, cover, and let rise again for 30–45 minutes they should look puffy.
- Fry: Heat oil to 350°F (175°C). Fry donuts 1–2 minutes per side until golden brown. Drain on a wire rack or paper towels.
- Coat or glaze: For sugar donuts: roll warm donuts in granulated sugar.
- For glazed donuts: dip in simple glaze (below) while still slightly warm.
- Simple Glaze
- 1 cup powdered sugar
- 2 tbsp milk (or more for thinner glaze)
- ½ tsp vanilla extract
- Mix until smooth and glossy, then dip donuts and let them set on a rack.
