# What You Need:
→ Dough
01 - 3 1/2 cups all-purpose flour, plus additional for dusting
02 - 1 cup whole milk, warmed
03 - 1/4 cup unsalted butter, melted
04 - 1/4 cup granulated sugar
05 - 2 1/4 teaspoons active dry yeast (one packet)
06 - 2 large eggs, room temperature
07 - 1/2 teaspoon fine salt
→ Frying
08 - 8 cups neutral oil (such as canola or vegetable) for frying
→ Vanilla Glaze
09 - 2 cups powdered sugar, sifted
10 - 1/4 cup whole milk
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt
# How to Make:
01 - Combine warmed milk with active dry yeast in a small bowl and let sit for 5 minutes until foamy.
02 - In a large bowl or stand mixer, whisk together all-purpose flour, sugar, and salt.
03 - Add the yeast mixture, melted butter, and eggs to the dry ingredients and mix until a sticky dough forms.
04 - Knead the dough on medium speed or by hand for 5 to 7 minutes until smooth and elastic.
05 - Place the dough in a greased bowl, cover, and let it rise in a warm area until doubled in size, about 1 to 1.5 hours.
06 - Turn the dough onto a floured surface and roll out to approximately 1/2 inch thickness.
07 - Cut donuts using a floured 3-inch donut cutter; reroll scraps as needed. Place donuts and holes on a parchment-lined tray.
08 - Cover and let the shaped donuts rise until puffy, about 30 to 45 minutes.
09 - Heat oil in a deep fryer or heavy-bottomed pot to 350°F.
10 - Fry donuts in batches for 1 to 1.5 minutes per side until golden brown. Transfer to a wire rack lined with paper towels to drain and cool slightly.
11 - Whisk together powdered sugar, milk, vanilla extract, and salt until smooth.
12 - Dip warm donuts into the glaze, allowing excess to drip off. Place back on the wire rack until the glaze sets.
