Step 1

Mix the wet. In a 2-cup liquid measuring cup, add the milk and whisk in the granulated sugar to dissolve. Sprinkle the yeast over the top and let rest until it dissolves and puffs up, about 5 minutes. Add the butter, vanilla paste and egg and whisk to combine.

Step 2

Mix the dry. In a stand mixer fitted with the paddle attachment, add the flour and a pinch of salt and mix to combine.

Step 3

Make the dough. Starting on low speed, slowly add the wet mixture to the dry. Once all of the liquid is incorporated, remove the paddle and replace it with the dough hook. Turn the speed up and watch as the dough comes together; it will eventually release from the sides of the bowl. Let the mixer knead the dough until it looks smooth and is slightly sticky, about 5 minutes. Stop and let the dough relax for about 5 minutes.

Step 4

Let the dough rise. Coat the bottom and sides of a large mixing bowl with oil or cooking spray. Remove the dough and gently shape into a ball. Place the dough in the prepared bowl and turn the dough over to fully coat with the oil. Cover the bowl with a clean kitchen towel and let rest at room temperature until it rises by more than double, about 1 hour.

Step 5

Shape the donuts and rest. Cut parchment paper into 5- or 6-inch squares and arrange in a single layer on a sheet pan. Gently push your fist into the center of the dough to release the air. Pick up the dough and place it on a lightly floured surface. (I’ve even used parchment with no flour!) Cut the dough into 10 to 12 even parts and gently roll each piece into a ball. Use your hand to press down on the dough to flatten each ball into a circle about 4 inches in diameter. Punch out a hole in the center of each circle using a bottle cap (from your oil bottle, a condiment jar, etc.). Place the donuts and donut holes on the parchment squares and cover with a kitchen towel or plastic wrap sprayed with cooking spray. Set the donuts aside to let rise at room temperature for 1 hour.

Step 6

Fry the donuts and prepare the toppings. Pour at least 4 inches of oil into a large Dutch oven. Heat the oil to 325 degrees F. Meanwhile, fit a baking sheet with a wire rack and set aside.

Step 7

If making sugar donuts, add granulated or cinnamon sugar to a large bowl and set aside. If glazing the donuts, have the glazes prepared in bowls.

Step 8

Fry the donuts in small batches, starting with the donut holes to gauge the oil temperature. The donut holes should fry to a golden color, flip on their own and float in about 2 minutes. For the whole donuts, working with one donut at a time, gently invert the donut into the oil so the parchment paper side is up. Gently peel the parchment paper away from the dough. Repeat with the remaining donuts, adding only a few donuts to the oil at a time. Once the donuts float and the bottoms are golden, flip and cook until the other side is golden, 2 to 4 minutes. Allow the oil to come up to room temperature between batches.

Step 9

For sugar donuts, remove the donuts from the oil with a slotted spoon, then allow the oil to drip off, and put directly into the bowl of sugar. Roll to coat, or use a clean spoon to spoon sugar onto the donut and a fork to gently flip the donut so the other side can be coated in sugar. Remove and let cool slightly on the wire rack. Serve warm.

Step 10

For glazed donuts, remove the donuts from the oil with a slotted spoon, then allow the oil to drip off and place on the wire rack to let cool enough to handle. Drizzle the glaze over the donuts on the wire rack or, working with one donut at a time, gently dip one side into the glaze, then turn right side up and return to the rack. For the Maple-Bacon glazed donuts, sprinkle bacon bits over the top right after coating and before the glaze sets.

Step 11

In a medium bowl, add the confectioners' sugar, salt, vanilla and milk and whisk until smooth. Set aside.

Step 12

In a medium bowl, add the confectioners' sugar, salt, strawberry powder, vanilla and milk and whisk until smooth. Set aside.

Step 13

In a medium bowl, add the confectioners' sugar, salt, maple extract and milk and whisk until smooth. Set aside. Save the chopped bacon as a garnish after glazing.