Ingredients:

  • 1 cup (240ml) whole milk, warmed to 110°F/43°C
  • 1 packet (7g or 2 1/4 tsp) active dry yeast
  • 1/3 cup (65g) granulated sugar
  • 1 large egg, room temperature
  • 5 tbsp (70g) unsalted butter, melted and slightly cooled
  • 1 tsp fine sea salt
  • 3.75 cups (470g) all-purpose flour, spooned and leveled
  • 1 quart neutral oil for frying (canola or vegetable)
  • 3 cups (360g) powdered sugar, sifted
  • 1/2 cup (120ml) whole milk for glaze
  • 1.5 tsp vanilla bean paste or extract
  • 1 pinch salt

Instructions:

  1. Combine the warm milk, granulated sugar, and yeast in a mixing bowl. Let sit for 5-8 minutes until a foamy tan head forms to ensure yeast activity.
  2. Add the egg, melted butter, and sea salt to the yeast mixture. Gradually incorporate the flour.
  3. Using a dough hook, knead the dough on medium-low for 5-7 minutes until the dough is smooth, elastic, and slightly tacky to the touch.
  4. Place dough in a greased bowl and allow to proof for approximately 1 hour and 15 minutes or until doubled in size.
  5. Roll out the dough to 1/2-inch thickness and cut into rings using a 3-inch donut cutter.
  6. Heat neutral oil in a heavy-bottomed pot to a steady 350°F (175°C).
  7. Fry donuts for about 1-2 minutes per side until a deep mahogany hue emerges. Remove and drain on a wire rack.
  8. Whisk together powdered sugar, 1/2 cup milk, vanilla, and a pinch of salt. Dip the donuts into the glaze while they are still warm to achieve a translucent, shattering crust.