Make fluffy, golden glazed donuts using pantry staples and basic kitchen tools. Takes about 2 hours including rising time. Medium difficulty — perfect for weekend baking when you want something special without a trip to the store.
Pull out all ingredients and measure them before starting. This makes the process smoother and ensures you have everything needed.
Heat the milk in a small saucepan or microwave until it's warm to the touch (about 110°F/43°C) — not hot. This activates the yeast without killing it.
In a large mixing bowl, whisk together the warm milk, eggs, melted butter, sugar, and vanilla extract until well combined and sugar begins to dissolve.
Sprinkle the instant yeast over the wet mixture and stir gently. Let it sit for 5 minutes until you see some bubbles forming on the surface — this means the yeast is active.
Add the flour and salt to the bowl. Mix with a wooden spoon until a shaggy dough forms and no dry flour remains. It will look rough and sticky — that's normal.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should bounce back when poked. Add small amounts of flour if it's too sticky to handle.
Place the dough in a lightly oiled bowl, turn it to coat all sides, and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 60-90 minutes until doubled in size.
Once risen, punch down the dough to release air. On a floured surface, roll it out to about 1/2 inch (1.25cm) thickness using a rolling pin. Keep the thickness even for uniform donuts.
Use a 3-inch round cutter for the donut and a 1-inch cutter for the center hole. If you don't have cutters, use a drinking glass and a bottle cap. Place cut donuts on a parchment-lined baking sheet, leaving space between each.
Cover the cut donuts loosely with a kitchen towel and let them rise for 30-45 minutes until puffy and nearly doubled. They should feel light and airy when gently touched.
Pour vegetable oil into a deep, heavy pot to a depth of 2-3 inches. Heat over medium heat until it reaches 350°F (175°C) on a thermometer. Maintain this temperature throughout frying.
Carefully slide 2-3 donuts into the hot oil using a slotted spoon. Fry for 1-2 minutes per side until golden brown. Don't overcrowd the pot. Remove with the slotted spoon and drain on paper towels.
While donuts cool slightly, whisk together powdered sugar, milk, and vanilla extract in a medium bowl until smooth and pourable. The glaze should coat the back of a spoon but still drip off easily.
While donuts are still warm (but not hot), dip the top of each donut into the glaze, letting excess drip off. Place on a wire rack and let the glaze set for 10-15 minutes before serving.