Classic Glazed Doughnuts

1.Activate the Yeast: In a small bowl, combine the warmed milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let stand for 5 to 10 minutes until the mixture is foamy.

2.Prepare the Dough Base: In a large bowl or the bowl of a stand mixer, whisk together the remaining granulated sugar, melted butter, eggs, and vanilla extract. Pour in the activated yeast mixture.

3.Mix and Knead: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 5 to 7 minutes until the dough is smooth and elastic. It should be slightly tacky but not sticky.

4.First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place until doubled in size, about 1 to 1.5 hours.

5.Shape the Doughnuts: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and roll it out to a thickness of about 1/2 inch (1.25 cm). Use a doughnut cutter (or two different-sized round cutters) to cut out the doughnuts and holes. Place the cut doughnuts on individual squares of parchment paper.

6.Second Proof: Cover the shaped doughnuts loosely with plastic wrap or a towel. Let them rise again for 30 to 45 minutes until they look slightly puffy and airy.

7.Heat the Oil: Pour 3 to 4 inches of frying oil into a large, deep pot or Dutch oven. Heat the oil to 175°C (350°F). Use a thermometer to monitor the temperature, as consistent heat is crucial.

8.Fry the Doughnuts: Carefully slide the doughnuts (still on their parchment squares) into the hot oil, using tongs to remove the paper after a few seconds. Do not overcrowd the pot; fry 2-3 at a time. Fry for 60 to 90 seconds per side, until deeply golden brown. Remove the doughnuts with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.

9.Prepare the Glaze: While the doughnuts are cooling slightly (they should still be warm), whisk together the sifted powdered sugar, milk, vanilla extract, and salt in a shallow bowl until completely smooth and shiny.

10.Glaze and Serve: Dip the warm doughnuts completely into the glaze, turning quickly to coat both sides. Place them back on the wire rack to allow the excess glaze to drip off and set. Serve immediately for the best texture.