Classic Glazed Donuts

Warm 1 cup (240ml) of whole milk to about 110°F (43°C). It should feel warm to the touch, not hot.

In a measuring cup, combine the warm milk, 1 tsp granulated sugar, and 2 packets (4.5 tsp) active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and frothy. If it doesn't foam, the yeast may be dead, and you'll need to start over.

In a large bowl, whisk together 4.5 cups (540g) of all-purpose flour and 1/2 tsp salt.

Melt 6 tbsp (85g) of butter in the microwave. Cut the butter into small pieces to help it melt evenly.

In a separate bowl, whisk together the melted butter, 2 large room-temperature eggs, and 1/2 tsp vanilla extract until smooth.

Pour the activated yeast mixture and the egg/butter mixture into the bowl with the flour. Mix by hand with a spatula until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for about 5 minutes until it's smooth and elastic, but still slightly tacky. The dough should be able to stretch thin enough to see light through it without tearing (windowpane test).

Lightly oil a large bowl with vegetable oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm, cozy place for about 1 hour, or until doubled in size.

Gently punch down the risen dough to release the air. This helps create a lighter texture.

Turn the dough out onto a lightly floured surface and roll it out to about 3/4 inch thickness. Use a 3-inch circle cookie cutter to cut out donuts, and a 1-inch cutter for the holes. Place the cut donuts onto a parchment-lined baking sheet.

Loosely cover the cut donuts with plastic wrap or a towel and let them rise in a warm place for about 40 minutes, or until they look puffy.

Add about 2 inches of vegetable oil to a Dutch oven or large pot. Place over medium heat with a thermometer and heat to 350°F (175°C).

Carefully add 3-4 donuts at a time to the hot oil, being careful not to overcrowd the pot. Fry for about 1-2 minutes per side, until golden brown. Use a spider strainer to turn them gently.

Remove the donuts from the oil with the spider strainer and place them on a wire rack set over a baking sheet to drain and cool slightly.

In a medium bowl, whisk together 3 cups (360g) powdered sugar, 6 tbsp (90ml) milk, and 1/2 tsp vanilla extract until smooth. The glaze should be thin and pourable.

While the donuts are still warm, dip them into the glaze, or spoon the glaze over them, ensuring they are fully coated. Let excess glaze drip off.

Place the glazed donuts back onto the wire rack to allow the glaze to set.