Homemade Yeast Donuts

Gibson request donuts every year for his birthday dessert and I've been hit and miss every time I try and make them.  However, this recipe did not disappoint and was mutually agreed upon to be the best.

Ingredients: 

 2 1/4 tsp active dry yeast (1 packet)

3/4 cup warm milk (about 110°F)

1/4 cup sugar

2 tbsp butter, melted

1 egg

1 tsp vanilla

1/2 tsp salt

2 1/2 to 3 cups all-purpose flour

Directions:
1. Activate the yeast:  Mix warm milk, yeast, and a pinch of sugar.  Let sit 5–10 minutes until foamy.

2. Make the dough: Add sugar, butter, egg, vanilla, salt, and 2 1/2 cups flour.  Mix until a soft dough forms. Add extra flour if too sticky.  Knead 5 minutes until smooth.

3.  First rise:  Place dough in a greased bowl, cover, and let rise about 1 hour until doubled.

4.  Shape donuts:  Roll dough to about 1/2-inch thick.  Cut donut shapes and place on parchment.

5. Second rise:  Cover lightly and let rise 30–45 minutes until puffy.

6.  Fry:  Heat oil to 350°F.  Heat about 1 minute per side until golden brown.

Drain briefly on paper towels.

Glaze Ingredients:

• 2 cups powdered sugar
• 1/4 cup milk
• 1 tsp vanilla

Tips for Bakery-Style Donuts

• Don’t overflour the dough — softer dough = fluffier donuts.
• Keep oil near 350°F for even cooking.
• Best eaten warm the same day.
• You can refrigerate the dough overnight after the first rise