Glazed Donuts

1. 1
   prep · ~10 min

   Activate the yeast.

   In the bowl of a stand mixer, combine the warm milk (110°F), granulated sugar, and yeast. Let it sit for 5 to 10 minutes until it becomes foamy and fragrant.

   TIPThe milk should feel like warm bath water — too hot will kill the yeast, too cold won't activate it.
2. 2
   mix · ~7 min

   Make the dough.

   1.Add the melted butter, egg, vanilla extract, and salt to the yeast mixture.

   2.Attach the dough hook and mix on low speed, gradually adding the flour 1 cup at a time.

   3.Once all flour is incorporated, increase speed to medium and knead for 5 minutes until the dough is smooth, soft, and pulls away from the sides of the bowl.

   TIPThe dough should be slightly tacky but not sticky. If it's too wet, add flour 1 tablespoon at a time.
3. 3
   rest · ~60 min

   Let the dough rise.

   Transfer the dough to a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and place in a warm, draft-free spot. Let it rise until doubled in size, about 1 hour.

   TIPIf your kitchen is cold, turn the oven on for 1 minute, turn it off, and let the dough rise in the warm oven.
4. 4
   prep · ~10 min

   Roll and cut the donuts.

   1.Punch down the risen dough and turn it out onto a lightly floured surface.

   2.Roll the dough out to about 1/2-inch thickness.

   3.Dip a 3-inch donut cutter in flour and cut out as many rings as possible. Gather and re-roll the scraps once to cut the remaining donuts.

   4.Place the cut donuts and donut holes onto a parchment-lined baking sheet.

   TIPAvoid re-rolling the dough more than once, as it will make the donuts tough.
5. 5
   rest · ~35 min

   Proof the donuts.

   Cover the donuts loosely with plastic wrap or a towel and let them puff up until they are noticeably larger and look puffy, about 30 to 40 minutes.

   TIPThey are ready when you gently press a finger into the dough and the indentation slowly springs back.
6. 6
   fry · ~8 min

   Fry the donuts.

   1.Heat the oil in a heavy-bottomed pot to 350°F using a deep-fry thermometer to monitor the temperature.

   2.Carefully place 2 to 3 donuts in the hot oil, taking care not to crowd the pot.

   3.Fry for about 1 minute per side, until deep golden brown.

   4.Use a slotted spoon to transfer the fried donuts to a wire rack set over paper towels to drain and cool slightly.

   TIPKeep a close eye on the oil temperature, adjusting the heat to stay between 340°F and 350°F. Oil that is too cool makes greasy donuts.
7. 7
   mix · ~2 min

   Make the glaze.

   In a medium bowl, whisk together the sifted powdered sugar, 4 tablespoons of milk, and ½ teaspoon of vanilla extract until completely smooth. The glaze should be thin enough to coat but thick enough to set up opaque.

8. 8
   assemble · ~5 min

   Glaze the donuts.

   While the donuts are still warm, dip one side of each donut into the glaze, letting the excess drip off. Place the glazed donuts back on the wire rack to set for about 5 minutes before serving.

   TIPDipping warm donuts creates the perfect thin, crackly shell. If they are fully cool, the glaze will be thicker.

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