Ingredients

3 ½ cups all-purpose flour (sifted)

2 ¼ tsp active dry yeast (one packet)

¾ cup warm milk (around 110°F)

¼ cup granulated sugar

2 large eggs

4 tbsp unsalted butter (melted)

½ tsp salt

1 tsp vanilla extract

4 cups vegetable oil (for deep frying)

2 cups powdered sugar

¼ cup milk

1 tsp vanilla extract

Instructions

Step 1: In a small bowl, mix the warm milk and active dry yeast. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is activated.

Step 2: In a large bowl, combine the sifted flour, granulated sugar, and salt. Add the eggs, melted butter, vanilla extract, and the yeast mixture. Knead the dough for 8-10 minutes until it is smooth and elastic.

Step 3: Cover the dough with a clean kitchen towel and let it rise in a warm spot for about one hour, or until it doubles in size.

Step 4: Roll out the risen dough on a floured surface to about ½-inch thickness. Use a donut cutter or two round cutters to cut out donut shapes. Place the cut donuts on a floured surface and let them rest for 30 minutes to rise slightly.

Step 5: Heat the vegetable oil in a deep pan to 350°F (175°C). Fry the donuts for 1-2 minutes on each side until golden brown. Use a slotted spoon to transfer them onto paper towels to drain excess oil.

Step 6: While the donuts are still warm, whisk together powdered sugar, milk, and vanilla extract to create a smooth glaze. Dip each donut into the glaze and allow the excess to drip off.

Step 7: Place the glazed donuts on a wire rack to set. Serve fresh and enjoy the soft, sweet homemade goodness!

Tips & Variations

For extra flavor, add a pinch of cinnamon or nutmeg to the dough.

Try chocolate or strawberry glaze by substituting cocoa powder or strawberry puree for part of the powdered sugar glaze.

Make sure the oil temperature stays steady at 350°F to avoid greasy or undercooked donuts.

If you don’t have a donut cutter, use a large round cutter for the outer ring and a smaller one for the hole in the center.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast but reduce the amount slightly and mix it directly with the dry ingredients. You may also skip the initial proofing step with warm milk.

How do I know when the oil is the right temperature for frying?

The oil should be around 350°F (175°C). You can use a deep-fry thermometer or test by dropping a small piece of dough into the oil; it should sizzle and rise to the surface quickly without burning.