Glazed Doughnuts

Ingredients:

Doughnuts

• 1 1/4 cups whole milk, warmed (about 110°F / 43°C)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/3 cup granulated sugar
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp salt
• 3 1/2 cups all-purpose flour
• Vegetable oil, for frying

Glaze

• 2 cups powdered sugar
• 3–4 tbsp milk
• 1 tsp vanilla extract

Instructions:

1. Activate the Yeast
   In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Stir gently and let sit for 5–10 minutes until foamy.
2. Make the Dough
   Add the remaining sugar, eggs, melted butter, and salt to the yeast mixture. Mix until combined.
   Gradually add the flour, mixing until a soft dough forms.
3. Knead and Rise
   Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
   Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1 1/2 hours, or until doubled in size.
4. Shape the Doughnuts
   Roll the dough out to about 1/2-inch thickness.
   Cut doughnuts using a doughnut cutter or two round cutters.
   Place on a parchment-lined tray, cover loosely, and let rise again for 30–40 minutes.
5. Fry
   Heat oil in a deep pot to 350°F (175°C).
   Fry doughnuts in batches for 1–2 minutes per side until golden brown.
   Remove and drain on paper towels.
6. Make the Glaze
   Whisk powdered sugar, milk, and vanilla until smooth. Adjust milk for desired consistency.
7. Glaze the Doughnuts
   Dip warm doughnuts into the glaze, coating both sides.
   Place on a wire rack and allow glaze to set.

Tips

• Do not overheat the milk, or the yeast will not activate.
• Fry doughnut holes alongside the doughnuts for a quick bonus treat.
• Best enjoyed fresh, the same day they’re made.

Storage

Store unglazed doughnuts at room temperature for up to 1 day. Glazed doughnuts are best eaten within a few hours.