Ingredients
For the Doughnuts:
2 1/4 teaspoons (1 packet) active dry yeast
1/2 cup warm water (110°F/45°C)
1/4 cup granulated sugar
1/2 cup whole milk, warmed
1/4 cup unsalted butter, melted
1 large egg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 1/2 cups all-purpose flour, plus more for dusting
Vegetable oil, for frying
For the Glaze:
2 cups powdered sugar
1/4 cup milk or water
1 teaspoon vanilla extract
Instructions
1. Prepare the Dough:
In a small bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes, until it becomes frothy.
In a large mixing bowl, combine the sugar, warm milk, melted butter, egg, salt, and vanilla extract. Stir in the yeast mixture.
Gradually add the flour, one cup at a time, mixing until the dough comes together. The dough should be soft but not sticky.
Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
2. Let the Dough Rise:
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
3. Shape the Doughnuts:
Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it out to about 1/2-inch thickness.
Use a doughnut cutter or two round cutters (one large, one small) to cut out the doughnuts and holes. Re-roll the scraps and cut out more doughnuts as needed.
Place the doughnuts and holes on a floured baking sheet, cover them with a kitchen towel, and let them rise for another 30 minutes.
4. Fry the Doughnuts:
In a large, heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). The oil should be at least 2-3 inches deep.
Carefully lower a few doughnuts into the hot oil, being careful not to overcrowd the pot. Fry each side for about 1-2 minutes, or until golden brown.
Use a slotted spoon to remove the doughnuts from the oil and drain them on a paper towel-lined plate.
5. Make the Glaze:
While the doughnuts are cooling, whisk together the powdered sugar, milk or water, and vanilla extract until smooth. Adjust the consistency by adding more milk or sugar as needed.
6. Glaze the Doughnuts:
Dip the warm doughnuts into the glaze, allowing any excess to drip off. Place the glazed doughnuts on a wire rack to set.
