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Step 1
Warm the milk in a small saucepan, to about room temperature. Be careful not to overheat. Pour the milk into a small bowl and whisk in the yeast and 1 tablespoon of sugar. Let the mixture rest for 10 minutes or until bubbly.
Step 2
Sift 4 ½ cups of flour into a large mixing bowl. Stir in the salt.
Step 3
In a separate bowl, cream together ½ cup sugar, softened butter, eggs and vanilla,.
Step 4
Pour the yeast mixture into the egg mixture and stir well. Stir in the flour mixture until combined.
Step 5
Turn the dough out onto a floured surface and knead for about 8 minutes.
Step 6
Form the dough into a ball and place in a greased bowl. Cover and let rise in a warm place for about 1 hour or until doubled in size.
Step 7
Turn the dough out on to a floured surface, and roll or pat out to about ½ to ¾ inch-thick. With a 3-inch biscuit cutter or drinking glass, cut the doughnuts out. Be careful not to twist the cutter, which can seal the edges and prevent rising.
Step 8
With a shot glass or smaller cutter, cut the middle holes out. Place the donuts on a floured pan or wax paper and cove. Let rise in a warm place for 45 minutes to 1 hour.
Step 9
In a large Dutch oven or deep fryer, add enough oil to deep fry and heat to 340 degrees F. Place the donuts, a few at a time, in the oil and fry about 1 minute each side or until lightly browned.
Step 10
Remove from the oil and place on a wire rack. Let cool just slightly then dip each side in the glaze and place back on the wire rack. Serve warm or at room temperature.