Donuts – delicious

Prep time: 30 mins | Rise time: 2 hours | Cook time: 15 mins | Yields: About 12–15 donuts
Ingredients

All-purpose flour: 4 cups (approx. 560g)
Warm milk: 1 cup (240ml)
Instant yeast: 2 ¼ teaspoons (1 packet / 7g)
Granulated sugar: ¼ cup (58g) (plus 1 extra cup for coating later)
Eggs: 2 large eggs
Unsalted butter: 7 tablespoons (98g), softened to room temperature
Vanilla extract: 1 teaspoon
Salt: ½ teaspoon
Oil for frying: Vegetable, canola, or peanut oil (about 3–4 inches deep in your pan)
Step-by-Step Instructions

In a large bowl (or the bowl of a stand mixer fitted with a dough hook attachment), combine the warm milk, yeast, ¼ cup of sugar, eggs, melted or softened butter, vanilla extract, salt, and flour.
Mix on low speed until the ingredients come together, then knead for about 10 to 15 minutes (either by hand on a floured surface or using the mixer) until the dough becomes smooth, elastic, and slightly tacky but doesn’t stick to your fingers.

Shape the dough into a tight ball and place it into a lightly greased bowl. Cover it tightly with plastic wrap or a clean kitchen towel.
Let it rise in a warm, draft-free place for about 1 hour, or until it has completely doubled in size.

Punch down the dough to release the air, then turn it out onto a lightly floured surface.
Roll out the dough with a rolling pin until it is about ½ inch thick.
Use a round donut cutter (or a large glass and a smaller bottle cap for the center hole) to cut out your donuts. Tip: Place each cut donut onto a small individual square of parchment paper so you can easily pick them up later without defating them.

Place the shaped donuts on a tray, cover them loosely with plastic wrap or a towel, and let them proof a second time for 45 minutes until puffy and light.

Pour 3 to 4 inches of oil into a heavy-bottomed pan or deep skillet and heat it to 350°F (175°C).
Carefully slide the donuts into the hot oil (remove the parchment paper pieces as you drop them in). Do not overcrowd the pan.
Fry for about 1 minute per side until they turn a gorgeous golden brown.
Remove them with a slotted spoon or metal tongs and let them rest on a wire cooling rack or paper towels to drain excess oil for just a few seconds.

While the donuts are still warm (so the sugar sticks properly), place your remaining 1 cup of granulated sugar in a wide bowl.
Roll and toss each warm donut generously in the sugar on all sides until completely coated.
Pro-Tips for Success
Oil Temperature: Keep a thermometer handy. If the oil is too hot, the outside will burn while the inside stays raw. If it’s too cool, the donuts will absorb too much oil and become greasy.
Donut Holes: Don’t throw away the center holes! Fry them alongside the donuts for 1 minute—they make incredible bite-sized treats.