Ingredient

Dough

• 1 packet (¼ oz) active dry yeast

• ¼ cup warm water (110°–115°F)

• 1 cup warm whole milk (110°–115°F)

• ¼ cup butter, softened

• ¼ cup sugar

• ½ tsp salt

• 1 large egg, room temperature

• 3½ to 4 cups all‑purpose flour

• Oil for deep‑fat frying

Glaze

• 2 cups confectioners’ sugar

• ¼ cup whole milk

• 1 Tbsp light corn syrup

• ½ tsp vanilla extract

• ⅛ tsp kosher salt

Directions

1. Prepare the Dough In a large bowl, dissolve the yeast in warm water. Add the warm milk, softened butter, sugar, salt, egg, and 2 cups of the flour. Beat until the mixture is smooth. Stir in enough of the remaining flour to form a soft dough. Do not knead.

2. First Rise Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 1 hour.

3. Shape the Doughnuts Punch down the risen dough. Turn it onto a lightly floured surface and roll to ½‑inch thickness. Cut with a floured 2½‑inch doughnut cutter, rerolling scraps as needed. Place doughnuts 1 inch apart on greased baking sheets. Cover and let rise until doubled, about 30–45 minutes.

4. Fry the Doughnuts Heat oil in a deep fryer or electric skillet to 375°F. Fry the doughnuts in batches, turning once, until golden brown on both sides. Remove and drain on paper towels.

5. Glaze In a bowl, whisk together the confectioners’ sugar, whole milk, corn syrup, vanilla, and salt until smooth. Dip the warm doughnuts into the glaze, allowing excess to drip off. Place on a rack to set.

Nutrition Facts —

1 Glazed Doughnut

Calories: 260–310 Total Fat: 12–15 g Saturated Fat: 4–6 g Cholesterol: 20–30 mg Sodium: 150–220 mg Total Carbohydrates: 34–38 g Dietary Fiber: 0–1 g Sugars: 18–22 g Protein: 3–5 g