Ingredients
Scale
For the Dough:
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ cup warm water (110°F/45°C)
- ¾ cup warm milk (110°F/45°C)
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 large egg
- 2 ½ tablespoons unsalted butter, softened
- 3 ½ cups all-purpose flour
For Frying:
- 4 cups vegetable oil (for deep frying)
For the Glaze:
- 2 cups powdered sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Activate the Yeast: In a small bowl, dissolve yeast in warm water. Let it sit for 5 minutes until foamy.
- Make the Dough: In a large mixing bowl, combine warm milk, sugar, salt, egg, butter, and half the flour. Mix well, then add the yeast mixture. Gradually add the remaining flour until a soft dough forms. Knead for 8-10 minutes until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- Shape the Donuts: Roll out dough to ½-inch thickness. Cut into donut shapes using a round cutter. Place on a parchment-lined tray, cover, and let rise again for 30-45 minutes.
- Fry the Donuts: Heat oil to 350°F (175°C). Fry donuts for 1 minute per side until golden brown. Drain on a paper towel-lined rack.
- Prepare the Glaze: In a bowl, whisk powdered sugar, milk, and vanilla until smooth.
- Glaze the Donuts: While still warm, dip each donut into the glaze, then place on a wire rack to set.
Notes
- Storage: Store at room temperature for 24 hours or refrigerate for up to 3 days. Reheat briefly before serving.
- Freezing: Freeze unglazed donuts for up to 2 months. Thaw, warm, and glaze before serving.
- Baking Option: Bake at 375°F (190°C) for 10-12 minutes, then brush with melted butter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes