Instructions:
1. Activate the Yeast:
In a small bowl, combine warm water and yeast. Let it sit for 5–10 minutes until frothy.
2. Make the Dough:
In a large mixing bowl, whisk together milk, sugar, melted butter, salt, vanilla, and egg. Stir in the activated yeast.
Gradually add flour, 1 cup at a time, mixing until a soft dough forms. Knead by hand or with a dough hook for 5–7 minutes, until smooth and elastic. Add more flour if dough is too sticky.
3. First Rise:
Place dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. Shape the Doughnuts:
Roll dough out on a floured surface to about 1/2 inch thick. Use a doughnut cutter or two round cutters (about 3-inch and 1-inch) to cut out doughnuts and holes.
Transfer to a parchment-lined tray, cover, and let rise for another 30–45 minutes, until puffy.
5. Fry:
Heat oil in a deep pot to 350°F (175°C). Carefully fry 2–3 doughnuts at a time, 1–2 minutes per side, until golden brown. Drain on a paper towel-lined rack.
6. Make the Glaze:
Whisk together powdered sugar, milk, and vanilla in a bowl until smooth.
7. Glaze the Doughnuts:
Dip warm doughnuts into the glaze, let excess drip off, and place on a rack to set.
Tips:
Don’t over-knead the dough—just enough for it to come together and be smooth.
For extra fluffiness, make sure your yeast is fresh and your liquids are warm (not hot).
You can double-dip the glaze for a thicker coating.
Doughnut holes make great mini treats—don’t waste them!
Serving:
Best enjoyed fresh and warm, ideally the same day. Pair with coffee, tea, or a glass of cold milk for the ultimate indulgence.
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