Scale

2 ¼ tsp (7 g) active dry yeast

¾ cup (180 ml) warm milk (110°F / 43°C)

¼ cup (50 g) granulated sugar

2 large eggs

5 tbsp (70 g) unsalted butter, melted

1 tsp vanilla extract

3 ½ cups (440 g) all-purpose flour

½ tsp salt

Vegetable oil (for frying)

Vanilla Glaze:

1 cup (120 g) powdered sugar

2 tbsp milk

½ tsp vanilla extract

Chocolate Glaze:

1 cup (120 g) powdered sugar

2 tbsp cocoa powder

2–3 tbsp milk

1 tsp butter (optional for shine)

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1. Combine warm milk, yeast, and pinch of sugar. Let sit 5–10 minutes until foamy.

2. Whisk eggs, melted butter, remaining sugar, and vanilla in a large bowl. Stir in yeast mixture.

3. Gradually add flour and salt until a soft dough forms. Knead for 5 minutes until smooth.

4. Place in a greased bowl, cover, and let rise 1 hour or until doubled.

5. Roll dough to ½-inch thickness. Cut with doughnut cutter.

6. Heat oil to 350°F (175°C). Fry doughnuts 1–2 minutes per side. Drain on paper towels.

7. Whisk ingredients for vanilla and chocolate glazes separately until smooth.

8. Dip half the doughnuts in each glaze. Add toppings if desired. Let set 10 minutes.

9. Serve warm or store for later. Enjoy!

Keep oil at 350°F to avoid greasy doughnuts.

Don’t over-knead; stop once dough is smooth.

Reheat leftovers for 8–10 seconds to restore softness.

To bake instead, place doughnuts on lined tray and bake at 375°F for 10–12 minutes.