How to Make Donuts

Ingredients

For the donuts

1 1/4 cups whole milk, lukewarm (110°F to 115°F)

1/4 cup granulated sugar

1 packet (2 1/4 teaspoons) active dry yeast

4 1/2 cups (540g) all-purpose flour

1 teaspoon kosher salt

2 large eggs, lightly beaten

1 stick (1/2 cup) unsalted butter, melted and cooled for 10 minutes

2 quarts neutral oil (like canola or vegetable oil), for frying, plus more for greasing the bowl.

Method

Activate the yeast:

Whisk together the lukewarm milk, sugar, and yeast in a small bowl. Set aside until foamy, about 10 minutes.

Make the dough:

Meanwhile, combine the flour and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add the frothy yeast mixture along with the eggs and butter. 

Mix on medium-low speed until combined, about 1 to 2 minutes, stopping to scrape down sides as needed. Increase the speed to medium and knead the dough for 4 more minutes. The dough will be slightly sticky

 and mostly clear sides of the bowl but may still stick to the bottom.

Fry the donuts:

Fill a large, deep, heavy-bottomed pot (like a Dutch oven) with about 2 to 3 inches of oil; it should reach no more than halfway up the pot. Heat over medium heat until the oil reaches 350°F. 

Line a platter or baking sheet with paper towels and set a wire rack over another baking sheet, placing both by your pot.

Glaze:

If using a glaze, whisk together the ingredients until the mixture is smooth and glossy. Place the donuts, one by one, in the glaze and use a spoon to coat on all sides. Use 2 forks to remove from the glaze and let the excess drip off. Place on the wire rack until the glaze is set.

Homemade donuts are best eaten within a few hours but will keep in an airtight container for up to 3 days.