Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Prepare the yeast mixture by warming the whole milk and combining it with granulated sugar and active dry yeast. Let it sit until foamy.
- Combine the wet ingredients and mix until smooth, ensuring all components are well incorporated.
- Gradually add the flour to the wet mixture, then knead the dough until it becomes supple yet slightly tacky.
- Chill the kneaded dough in a greased bowl covered with plastic wrap for 1-2 hours or overnight.
- Lightly flour the countertop and roll the dough out to ½-inch thickness, cut out donuts and donut holes.
- Cover the shaped donuts with a kitchen towel and let them rise at room temperature for 45-60 minutes.
- Fry the donuts in hot oil until golden brown, ensuring to maintain the right temperature.
- Prepare the glaze by whisking the powdered sugar, heavy cream, vanilla extract, and salt until smooth.
- Dip each fried donut in the glaze, allowing excess to drip off before serving.
- Serve the glazed donuts warm for the best flavor and texture.
Nutrition
Notes
These donuts are best enjoyed fresh. You can store them in an airtight container for up to 2 days or refrigerate for longer storage. Consider frying in small batches for the best results.