Step 1: Activate the Yeast
In a small bowl, combine warm water (make sure it’s between 105-115°F – too hot will kill the yeast) with 1 teaspoon of the sugar. Sprinkle yeast over the water and let sit for 5-10 minutes until foamy and bubbly. If it doesn’t foam, your yeast is dead – start over with fresh yeast.

Step 2: Mix the Wet Ingredients
In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, remaining sugar, salt, eggs, softened butter, and vanilla extract. Mix on low speed until well combined. Add the activated yeast mixture.

Step 3: Add Flour and Form Dough
Switch to the dough hook attachment. With mixer on low speed, gradually add flour one cup at a time. After adding 3 cups, check consistency. The dough should pull away from the sides of the bowl but still be slightly sticky. Add remaining flour 2 tablespoons at a time until you reach the right consistency. Don’t add too much flour or donuts will be dense!

Step 4: Knead the Dough
Knead on medium-low speed for 5-7 minutes until the dough is smooth, elastic, and springs back when poked. If kneading by hand, turn dough onto a lightly floured surface and knead for 8-10 minutes.

Step 5: First Rise
Form dough into a ball and place in a large greased bowl, turning once to coat all sides with oil. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. (Pro tip: Turn your oven to the lowest setting for 1 minute, then turn it off – this creates the perfect warm environment.)

Step 6: Roll and Cut Donuts
Punch down the risen dough to release air. Turn out onto a lightly floured surface. Roll dough to about ½-inch thickness (not too thin or donuts will be flat). Using a 3-inch donut cutter (or round cookie cutter), cut out donuts. Use a 1-inch cutter for the center holes. Re-roll scraps gently and cut more donuts – you should get 12-14 total.

Step 7: Second Rise
Place cut donuts and holes on parchment paper-lined baking sheets, leaving 2 inches between each. Cover loosely with a kitchen towel and let rise for 30-45 minutes until puffy and nearly doubled. They should spring back slowly when gently pressed.

Step 8: Heat the Oil
About 15 minutes before the second rise is complete, heat 3-4 inches of oil in a heavy-bottomed pot or Dutch oven to 350-365°F. Use a thermometer to monitor temperature constantly – this is crucial! Too hot and donuts burn outside while staying raw inside; too cool and they absorb excess oil and become greasy.

Step 9: Fry the Donuts
Carefully slide 2-3 donuts into the hot oil (don’t overcrowd). Fry for 60-90 seconds per side until deep golden brown. Use a slotted spoon to gently flip them halfway through. Remove with the slotted spoon and place on a wire rack set over a baking sheet to drain. Fry donut holes for 30-45 seconds per side.

Step 10: Glaze or Coat
For glazed donuts: While donuts are still slightly warm (not hot), dip the top of each donut into the vanilla glaze. Let excess drip off, then return to the wire rack. Glaze will set in about 10 minutes.
For cinnamon sugar: Brush warm donuts all over with melted butter, then toss in cinnamon sugar mixture until completely coated.

Step 11: Serve and Enjoy
Donuts are best enjoyed within 2-3 hours of frying when they’re at peak freshness. Serve with coffee, hot chocolate, or cold milk!