Instructions

For the Donuts

1. Hydrate the Yeast: Warm the milk to about 110-115 F (43-46 C). This can be done on the stove top or in the microwave. It should take about 30-45 seconds in the microwave. If you do not have a thermometer to check, make sure the milk is warm but not hot or you risk killing the yeast. Sprinkle the yeast over the milk and stir it together.
2. Combine the Fat & Sugar: In a large mixing bowl or the bowl of a stand mixer, stir together the cooled butter, sugar, and salt with a spoon or a rubber spatula.
3. Add the Eggs: Stir in the eggs into the mixing bowl with the other ingredients until fully incorporated.
4. Add the Milk/Yeast: Stir in the milk/yeast mixture.
5. Add the Flour: Stir in the flour until it is all hydrated. The dough will be shaggy and sticky at this point.
6. Knead: This dough can be kneaded by hand or with the dough hook of a stand mixer. If kneading by hand, lightly flour a work surface and knead the dough for about 6-7 minutes, until it is smooth and elastic. The dough will be very sticky to start, but will become less sticky as it is kneaded. Add more flour little by little if needed, but try not to add too much. If kneading in the stand mixer, knead at medium/high speed for about 5 minutes, stopping about halfway through to scrape the bottom of the bowl.
7. Ferment: If kneading by hand, place the dough back in the mixing bowl and cover the bowl with a towel or plastic wrap. Let it ferment at room temperature until double in size. This will take about 30-45 minutes if you used quick rise yeast and 1 hour-90 minutes if active dry yeast was used. A warm spot will speed up the fermentation time.
8. Roll Out Dough: On a lightly floured clean work surface with a lightly floured rolling pin, roll out the dough to 1/2" thickness. Use a donut cutter or a large and small circular cookie cutter to cut out donut shapes. Be careful not to twist the cutter when you are cutting out the donuts or it will seal the edges and they will not rise as high. Place the donuts on a baking sheet lined with parchment paper to rise. Cover loosely with plastic wrap and let rise. The donut holes need about 20 minutes and the donuts will need about 45 minutes for quick rise yeast and 1 hour for active dry yeast.
9. Fry: Heat about 2" of frying oil in a shallow pot to about 350ºF (177 C). A fry thermometer or candy thermometer is very helpful here. Set up a cooling rack over a baking sheet. Gently slide the donuts into the oil (you can use a slotted spoon for this) and fry for 1- 1 1/2 minutes, until lightly browned, before flipping once and cook for another 1- 1 1/2 minutes. Remove from the oil and allow to cool slightly on the cooling racks before glazing. Use either a slotted spoon, tongs, or chopsticks to flip and remove from the oil. Be very gently if using tongs so you do not deflate the donuts.

For the Glaze

1. Sift the powdered sugar into a large mixing bowl and whisk in the milk and vanilla extract. Heat in the microwave for 1 minute, stopping and whisking after the first 30 seconds.
2. Dip the slightly cooled donuts into the glaze, turning to coat both sides. Return the glazed donut onto the cooling rack set up over the baking sheet. Allow the glaze to set for about 5 minutes before serving.