Donuts Recipe

Warm liquids

Combine the milk and water and warm to about 105–115°F (40–46°C). The mixture should feel warm but not hot to the touch. If too hot, allow to cool before proceeding so it won't kill the yeast.

Activate yeast

In a small bowl, whisk the warm milk/water with 1 tablespoon of the granulated sugar and the instant dry yeast. Let sit 5–7 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the flour, remaining granulated sugar, and salt. Mix briefly to distribute.

Combine dough

Add the foamy yeast mixture, eggs, vanilla extract, and softened butter (room temperature, cut into pieces) to the dry ingredients. Mix on low speed until a shaggy dough forms, then increase to medium and knead about 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, knead on a lightly floured surface for 10–12 minutes.

First rise

Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 1 to 1 1/2 hours, until doubled in size.

Roll out & cut

Turn the risen dough out onto a lightly floured surface and gently deflate. Roll the dough to about 1/2-inch (1.2 cm) thickness. Use a 3-inch round cutter to cut donuts and a 1-inch cutter for holes. Re-roll scraps once and cut additional donuts. Place cut donuts and holes on parchment-lined baking sheets, leaving 1–2 inches between pieces.

Second rise

Cover the donuts loosely with plastic wrap or a clean kitchen towel and let rise at room temperature 30–40 minutes, until puffy but not doubled.

Heat oil

Pour the vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches. Heat the oil over medium heat until it reaches 350°F (175°C). Use a candy thermometer or an instant-read thermometer to monitor temperature and maintain 350°F for frying.

Fry donuts

Carefully transfer a few donuts (do not overcrowd) into the hot oil using a slotted spatula. Fry until the bottoms are golden, about 60–90 seconds, then flip and fry the other side another 45–60 seconds until deep golden brown. Total frying time per donut should be about 2–3 minutes. Adjust heat as needed to keep oil at 350°F. Remove to a wire rack set over a sheet tray to drain. Fry donut holes in the same manner, about 1–1.5 minutes total, turning once.

Cool slightly

Let the donuts cool for 3–5 minutes on the wire rack so the glaze will adhere but the donuts are not so hot that glazing causes it to run off completely.

Prepare glaze

While the donuts rest, whisk together the confectioners' sugar, milk, vanilla extract, and melted butter (if using) in a bowl until smooth. The glaze should be thick but pourable—add more milk 1 teaspoon at a time to thin or more sugar to thicken as needed.

Glaze or dust

Dip the top of each slightly-cooled donut into the glaze, allowing excess to drip back into the bowl, then place back on the rack to set for 5–10 minutes. Alternatively, for sugar-dusted donuts, toss warm donuts in a shallow bowl of confectioners' sugar to coat evenly.

Serve

Serve donuts warm for best texture. Store any leftovers in an airtight container at room temperature for up to 2 days; refresh in a 300°F (150°C) oven for 3–5 minutes to revive.

Combine the confectioners' sugar, milk, vanilla, and melted butter in a medium bowl. Whisk until smooth and lump-free. If glaze is too thick, add milk 1 teaspoon at a time until you reach a glossy, pourable consistency. If too thin, add a little more confectioners' sugar. Use immediately to glaze warm donuts.