For the doughnuts:

2 and 1/4 teaspoons (1 packet) active dry yeast

1/4 cup warm water (110°F or 45°C)

3/4 cup warm milk (110°F or 45°C)

1/4 cup granulated sugar

1 teaspoon salt

1/4 cup unsalted butter, softened

2 large eggs

3 and 1/2 to 4 cups all-purpose flour

Oil for frying

For the glaze:

2 cups powdered sugar

1/4 cup milk

1 teaspoon vanilla extract


In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes until frothy.

In a large mixing bowl, combine the warm milk, sugar, salt, butter, and eggs. Add the yeast mixture and mix well.

Gradually add 3 and 1/2 cups of flour, mixing until the dough comes together. If the dough is still too sticky, add more flour, a little at a time, until a soft and slightly sticky dough forms.

Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Punch down the dough and turn it out onto a floured surface. Roll it out to about 1/2-inch thickness.

Use a doughnut cutter or a round biscuit cutter to cut out doughnuts. Place them on a floured baking sheet, cover with a cloth, and let them rise for about 30 minutes.

Heat oil in a deep fryer or a large heavy pot to 350°F (175°C).

Carefully drop the doughnuts into the hot oil, a few at a time, and fry until golden brown, about 1-2 minutes per side. Use a slotted spoon to remove them from the oil and drain on paper towels.

For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.

Dip each doughnut into the glaze, allowing any excess to drip off. Place them on a wire rack to set.


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