— INGREDIENTS —

THE DOUGH:

• 250 ml whole milk (warm, about 35°C / 95°F)
• 1 packet active dry yeast (7 g) or 21 g fresh yeast
• 50 g granulated sugar
• 2 large eggs (room temperature)
• 75 g unsalted butter (melted and cooled)
• 1 tsp vanilla extract
• 1/2 tsp salt
• 500 g all-purpose flour (plus extra for dusting)

THE CLASSIC GLAZE:

• 250 g powdered sugar (sifted)
• 4 tbsp whole milk
• 1 tsp vanilla extract

FOR FRYING:

• 1 liter neutral oil (canola, sunflower, or vegetable oil)

— STEP-BY-STEP INSTRUCTIONS —

STEP 1: ACTIVATE THE YEAST

In a large bowl, whisk together the warm milk, sugar, and yeast. Let it sit for about 5 to 10 minutes until it becomes frothy and bubbly on top. If it doesn’t foam, your milk was too hot or the yeast is dead, so start over.

STEP 2: MAKE THE DOUGH

Add the eggs, melted butter, vanilla extract, and salt to the yeast mixture. Whisk well. Gradually add the flour while stirring with a wooden spoon until a shaggy dough forms. Transfer the dough onto a floured surface and knead by hand for about 8 to 10 minutes (or use a stand mixer with a dough hook for 5-7 minutes). The dough should be smooth, elastic, and slightly tacky, but not sticking to your fingers.

STEP 3: THE FIRST RISE

Lightly oil a large bowl, place the dough inside, and turn it over to coat it with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot and let it rise for 1 to 1.5 hours, or until it has completely doubled in size.

STEP 4: SHAPE THE DONUTS

Punch the dough down to release the air. Roll it out on a lightly floured surface to a thickness of about 1.5 cm (1/2 inch). Use a donut cutter (or a large glass and a bottle cap) to cut out circles and their holes. Gather the dough scraps, re-roll them, and cut more donuts. Place the donuts and holes onto baking sheets lined with parchment paper, leaving space between them.

STEP 5: THE SECOND RISE

Cover the shaped donuts loosely with a clean towel and let them rise again for about 30 to 45 minutes until they look puffy and light.

STEP 6: THE FRYING PROCESS

Heat the oil in a wide, heavy pot until it reaches 175°C (350°F). Carefully drop 2 to 3 donuts into the hot oil (do not overcrowd the pot). Fry for about 1 to 1.5 minutes on the first side until golden brown, then flip with a slotted spoon or chopsticks and fry for another minute on the other side. Remove and drain on paper towels. Fry the donut holes last, as they only take about 1 minute total.

STEP 7: GLAZING

In a shallow bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Dip the top of each warm donut into the glaze, let the excess drip off, and place them on a wire rack to set.

Eat them fresh and warm!