1. Make Dough

In the bowl of your mixer, add yeast with water and sugar and let it bloom. Once Bloomed (foamy and ready to get to work) add in the milk, melted butter, and the eggs. Add vanilla, salt and the finally the flour one cup at a time. The dough should be quite soft, but not sticky.

2. Rise The Dough

Oil the Dough and the boil it is in and then Cover the dough and let rise until double in a warm place. You will know that the dough has risen enough when its doubled in size or when an indentation remains when you poke it.

3. Shape the Donuts and Rise Again

Once Risen, punch down the down and work out the air bubbles. Roll the dough out onto a floured work surface until it is ½" thick. Cut the donuts using a donut cutter dipped in flour or you can be creative and find something in your kitchen! (A glass works). Cover and let the donuts and holes rise for another hour! (It's worth it)

4. Frying

In 360° Canola Oil, fry for one minute on each side. Remove to a cooling rack with paper towel underneath to catch excess grease.

5. Glaze

Combine Ingredients in a saucepan and bring to a simmer, whisking constantly. Remove from heat after a few minutes of simmering and dip the cooled donuts in the glaze one at a time. Set them back on the wired rack to set up.

NOTES

Try not to eat these all at once. They freeze and thaw wonderfully so don't be afraid to pop the majority of these in a ziploc bag and into the freezer! They keep well in there for up to six months.