Ingredients:

  • 3¼ cups all-purpose flour (420g)
  • ¼ cup granulated sugar (50g)
  • 2¼ tsp active dry yeast (7g)
  • ½ tsp salt (3g)
  • ¾ cup whole milk (180ml)
  • 1 large egg
  • 4 tbsp unsalted butter (55g)
  • 1 quart vegetable oil
  • 2 cups powdered sugar (240g)
  • ¼ cup whole milk (60ml)
  • 1 tsp vanilla extract (5ml)
  • pinch of salt

Instructions:

  1. Bloom the yeast: Combine 180ml warmed whole milk (110°F) and a pinch of granulated sugar in a bowl, sprinkle 7g active dry yeast on top, and let sit for 5–10 minutes until foamy.
  2. Mix the base: Stir 1 large egg and the remaining 50g granulated sugar into the yeast mixture. Gradually add 420g all-purpose flour and 3g salt, mixing until a shaggy dough forms.
  3. Incorporate butter: Knead 55g softened unsalted butter into the dough. Knead on a floured surface for 5–7 minutes until smooth and tacky.
  4. First proof: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60 minutes or until doubled in size.
  5. Roll out: Press the dough into a circle approximately 3/4 inch (2cm) thick on a floured surface.
  6. Cut shapes: Use a donut cutter to create 12 donuts and place them on parchment paper.
  7. Final rise: Cover the donuts lightly and let rise for 30 minutes until plump and airy.
  8. Heat oil: Bring 1 quart of vegetable oil to 350°F (180°C) in a heavy-bottomed pot.
  9. Fry: Carefully drop 2–3 donuts into the oil; fry for 60–90 seconds per side until golden well-browned. Cook in batches if they don't fit in one layer.
  10. Drain: Use a slotted spoon to move donuts to a paper-towel-lined tray for 30 seconds.
  11. Prepare glaze: Whisk 240g sifted powdered sugar, 60ml whole milk, 5ml vanilla extract, and a pinch of salt until smooth.
  12. Glaze: Dip each warm donut halfway through the glaze, flip to cover entirely, and place on a wire rack to set.