Are you ready to join the ranks of the donut elite? Forget waking up early to grab those overpriced glazed donuts down the street—you’re about to make your very own right in your kitchen! Soft, fluffy, with that perfect crackly glaze, these donuts are dangerously delicious and deceptively simple. Let’s dive in!

Ingredients

For the donuts:
2 cups all-purpose flour, plus more for dusting
2 1/4 tsp active dry yeast (1 packet)
3/4 cup warm milk (about 110°F)
2 tbsp unsalted butter, melted
1/4 cup granulated sugar
1/2 tsp salt
1 large egg
Vegetable oil (for frying)

For the glaze:
1 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla extract

Instructions

1. Activate the Yeast: In a small bowl, combine warm milk and yeast. Let sit for about 5 minutes until it’s foamy (that means your yeast is alive and ready to work its magic!).
2. Make the Dough: In a large mixing bowl, combine flour, sugar, and salt. Add in the foamy yeast mixture, melted butter, and egg. Mix until a dough forms (use a stand mixer with a dough hook if you have one; if not, use a wooden spoon and some elbow grease!).
3. Knead and Rise: Knead the dough for about 5 minutes (or until smooth and elastic). Place in a greased bowl, cover with a clean towel, and let it rise for 1–1.5 hours, or until doubled in size.
4. Shape the Donuts: Once risen, punch down the dough and roll it out on a floured surface to about 1/2-inch thickness. Use a donut cutter (or two different-sized round cutters) to cut out donuts and donut holes.
5. Second Rise: Place cut donuts on a parchment-lined baking sheet. Cover lightly with a towel and let rise again for about 30 minutes.
6. Fry: In a deep skillet or heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (use a thermometer if you can!). Fry donuts in batches, about 1 minute per side, until golden brown. Carefully remove with a slotted spoon and transfer to a wire rack to cool slightly.
7. Make the Glaze: While donuts cool, whisk together powdered sugar, milk, and vanilla extract until smooth.
8. Glaze the Donuts: Dip each donut in the glaze, letting any excess drip off. Place back on the wire rack for the glaze to set, then dig in!