Ingredients: 2 1/4 tsp active dry yeast (1 packet) 1/4 cup warm water (about 110°F) 1/2 cup whole milk, warmed 1/4 cup granulated sugar 1/2 tsp salt 2 large eggs 1/4 cup unsalted butter, melted 3 1/2 cups all-purpose flour Vegetable oil (for frying) 1/2 cup powdered sugar (for glazing) 1 tbsp milk (for glazing) 1/2 tsp vanilla extract (for glazing) Directions:
In a small bowl, combine the warm water and yeast. Stir gently and let sit for about 5 minutes until the yeast is bubbly and activated. In a large bowl, whisk together the warm milk, sugar, and salt. Add the yeast mixture, eggs, and melted butter. Mix to combine. Gradually add the flour, one cup at a time, until the dough starts to come together. You may need a little more flour depending on your dough's consistency. Transfer the dough onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. You can also use a stand mixer with a dough hook for this step. Form the dough into a ball, place it in a lightly greased bowl, and cover it with a clean kitchen towel. Let it rise in a warm place for about 1-1.5 hours or until it has doubled in size. Once the dough has risen, punch it down gently and transfer it to a floured surface. Roll it out to about 1/2-inch thickness. Using a donut cutter (or two round cookie cutters), cut out the donut shapes. Re-roll the dough scraps and cut out additional donuts. Heat the vegetable oil in a deep pot or Dutch oven over medium heat to about 350°F (175°C). Fry the donuts in batches, cooking for 1-2 minutes on each side until golden brown. Be sure not to overcrowd the pan. Use a slotted spoon to transfer the donuts to a paper towel-lined plate to drain excess oil. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm donuts or dip the tops into the glaze for a classic finish. #donutrecipe #doughnutsrecipe #donuts #donut #doughnuts
