Ingredients
2 1/4 teaspoons active dry yeast (1 packet)
1 cup whole milk, warmed (around 110°F/45°C)
1/4 cup granulated sugar
4 cups all-purpose flour
1 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
10 tablespoons unsalted butter, softened
Instructions
Activate the Yeast: In a small bowl, combine warmed milk, yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until foamy.
Mix Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, and salt.
Combine Wet Ingredients: Add eggs, vanilla extract, and activated yeast mixture to the dry ingredients. Mix until just combined.
Knead the Dough: If using a stand mixer, knead on medium speed for about 5 minutes until the dough is smooth and elastic. If kneading by hand, knead on a lightly floured surface for about 10 minutes.
Incorporate Butter: Gradually add softened butter, one tablespoon at a time, kneading until each addition is fully incorporated before adding the next. Continue kneading until the dough is smooth, soft, and slightly sticky.
First Rise: Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place until doubled in size, about 1-2 hours.
Shape the Donuts: Once risen, punch down the dough and roll it out on a floured surface to about 1/2 inch thickness. Use a donut cutter or two round cutters (one large for the outer shape and one small for the hole) to cut out donuts. Place donuts and holes on a lightly floured baking sheet.
Second Rise: Cover the donuts loosely with plastic wrap or a kitchen towel and let them rise again until puffy, about 30-45 minutes.
Fry the Donuts: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully add a few donuts at a time, frying for about 2-3 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
Make the Glaze: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with more milk or powdered sugar if needed.
Glaze the Donuts: Dip each warm donut into the glaze, turning to coat evenly. Place on a wire rack to let excess glaze drip off.
Enjoy.