Ingredients

1 cup warm milk (whole milk preferred, 90°F to 100°F)

1 tablespoon instant yeast (or active dry yeast)

¼ cup granulated sugar

4 cups bread flour (spooned and leveled, all purpose flour can be used instead)

2 large eggs (room temperature)

1 teaspoon salt

8 tablespoons unsalted butter (room temperature)

Vegetable oil (enough to fry the donuts, about 2 quarts)

2 ½ cups powdered sugar

6 tablespoons whole milk

¾ teaspoon vanilla extract

Instructions

Step 1: In a large mixing bowl or stand mixer bowl, whisk together warm milk, yeast, and granulated sugar. Let sit for 5 minutes until the mixture is foamy. If it doesn’t foam, start again with fresh yeast.

Step 2: Add the flour, eggs, and salt to the bowl. Mix with the dough hook on low speed for one minute until ingredients combine.

Step 3: Scrape down the bowl sides and mix on medium speed for 2 minutes. The dough should start pulling away from the sides.

Step 4: Scrape the bowl again. With the mixer on medium, add butter one tablespoon at a time. The dough will become sticky and wet.

Step 5: Continue mixing for 5 more minutes until the dough is smooth, elastic, and feels soft but not sticky. If using a hand mixer, finish kneading by hand on a floured surface.

Step 6: Lightly grease a large bowl, transfer the dough in, and cover with greased plastic wrap. Let rest in a warm place until doubled in size, about 60 to 90 minutes.

Step 7: Line two baking sheets with parchment paper and lightly flour a work surface.

Step 8: Punch down the dough to release air, then roll it out to ⅜-inch thickness on the floured surface.

Step 9: Use a donut cutter or a 3-inch round cutter plus a ½-inch cutter to cut donuts and holes. Gather scraps and reroll as needed for approximately 16 donuts and 16 holes.

Step 10: Place donuts on baking sheets with space between them. Loosely cover with greased plastic wrap and let rise until nearly doubled, about 30 minutes.

Step 11: For the glaze, whisk powdered sugar, milk, and vanilla extract in a bowl until smooth and pourable. Cover and set aside.

Step 12: Heat vegetable oil in a heavy pot or Dutch oven to 330°F–350°F. Test temperature with a thermometer or by dropping a small piece of dough in the oil—it should float and sizzle.

Step 13: Carefully place donuts into the hot oil a few at a time without deflating them. Fry each side for 2 minutes until golden brown. Use a spider or slotted spoon to transfer them to a cooling rack.

Step 14: Dunk fried donuts in the glaze on both sides, then place back on the rack to set. Repeat frying and glazing with remaining donuts.

Step 15: Fry donut holes for about 1 minute per side. Hold them under oil with a utensil as they are buoyant.

Step 16: Let donuts sit 15 minutes to allow the glaze to harden. Serve warm and fresh.

Tips & Variations

Use a candy thermometer to maintain the oil temperature between 330°F and 350°F for even frying without greasy donuts.

If you don’t have a donut cutter, use two round cutters of different sizes to create the hole.

For a fun twist, add cinnamon or nutmeg to the dough for extra warmth and flavor.

Substitute half the powdered sugar in the glaze with brown sugar for a richer caramel flavor.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour can be used, though bread flour provides slightly better structure and chewiness. Your donuts may be a bit softer with all-purpose flour.

How do I know when the yeast is active?

After mixing the yeast with warm milk and sugar, the mixture should become foamy within 5 minutes. If no foam appears, your yeast may be expired or the milk temperature incorrect.