Donuts Recipe

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.
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