Classic Glazed Donuts

Steps

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1. 1
   Combine warm milk, yeast, and a teaspoon of sugar; let sit 5-10 minutes until foamy to confirm the yeast is active.
   ▶ ≈0:06
2. 2
   In a large bowl, whisk together the flour, salt, and any optional spices like cinnamon.
   ▶ ≈0:54
3. 3
   In another bowl, whisk the eggs with melted butter and sugar, adding vanilla extract if desired.
   ▶ ≈2:33
4. 4
   Pour the foamy yeast mixture into the wet ingredients and stir to combine.
   ▶ ≈3:44
5. 5
   Gradually add the dry ingredients into the wet mixture in batches, stirring until a shaggy dough forms.
   ▶ ≈4:17
6. 6
   Transfer the shaggy dough to a floured surface and knead for about 5 minutes until smooth, elastic, and able to pass the windowpane test.
   ▶ ≈5:44
7. 7
   Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour until doubled in size.
   ▶ ≈11:11
8. 8
   Punch down the dough, roll it out to about 3/4-inch thickness, and cut into donut shapes using a donut cutter (or large and small round cutters); re-roll scraps to cut more.
   ▶ ≈11:43
9. 9
   Arrange the cut donuts with space between them on a parchment-lined baking sheet, cover with tea towels, and let rise about 40 minutes until doubled.
   ▶ ≈14:06
10. 10
    Heat oil to 350°F and fry the donuts and donut holes in batches, about 1 minute per side until golden, then drain on a wire rack.
    ▶ ≈14:40
11. 11
    Whisk together powdered sugar, milk, and vanilla extract until smooth to make the glaze, adjusting thickness as desired.
    ▶ ≈16:29
12. 12
    While the donuts are still warm, dip them in the glaze, let the excess drip off, and set on the wire rack until the glaze hardens before serving.
    ▶ ≈17:16