Ingredients
For the dough:
2 1/4 tsp active dry yeast (1 packet)
1/4 cup warm water (110°F / 45°C)
3/4 cup warm milk
1/4 cup granulated sugar
1/2 tsp salt
1/4 cup unsalted butter, softened
1 egg
2 1/2 cups all-purpose flour (plus more for dusting)
Oil for frying (vegetable, canola, or peanut oil)
For the glaze:
2 cups powdered sugar
1/4 cup whole milk (or more as needed)
1/2 tsp vanilla extract
Instructions
1. Activate the yeast:
In a small bowl, dissolve yeast in the warm water. Let it sit for about 5–10 minutes, until foamy.
2. Make the dough:
In a large bowl or stand mixer, combine the warm milk, sugar, salt, butter, egg, and the activated yeast. Mix until smooth.
Add in the flour gradually, mixing until a soft dough forms. Knead the dough for about 5–7 minutes until it’s smooth and elastic (by hand or with a dough hook).
3. First rise:
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1–1.5 hours, or until doubled in size.
4. Shape the doughnuts:
Turn the dough out onto a floured surface and roll it to about 1/2 inch thickness. Use a doughnut cutter or two round cutters (about 3″ and 1″ diameters) to cut out doughnuts and holes.
Place on a floured or parchment-lined tray. Cover loosely and let rise again for 30–45 minutes until puffy.
5. Fry the doughnuts:
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry a few doughnuts at a time, about 1 minute per side or until golden brown. Use a slotted spoon to remove them and drain on paper towels.
6. Make the glaze:
Whisk together powdered sugar, milk, and vanilla until smooth. Adjust thickness with more milk if needed.
7. Glaze the doughnuts:
While still warm, dip doughnuts into the glaze, coating both sides. Place on a wire rack to set (with parchment underneath to catch drips).
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