2 1/2 teaspoons instant yeast
3 1/2 cups all-purpose flour divided, plus more as needed
1/3 cup granulated sugar
3/4 teaspoon salt
2/3 cup whole milk
6 Tablespoons unsalted butter cut into 6 pieces
2 large eggs room temperature preferred
3/4 teaspoon vanilla extract
Oil for frying(conola, peanut, vegetable etc)
Sugar and cinnamon for coating
With 3″ cutter, recipe yields 9 donuts.
Combine, 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer that’s been fitted with a paddle attachment (or by hand with a whisk). Stir well.
Combine milk and butter in a small saucepan. Heat over low heat until butter is melted and mixture reaches 110-115F. If mixture becomes too hot, allow it to cool to the indicated temperature before proceeding.
Pour milk/butter mixture of dry ingredients and stir until completely combined.
Combine eggs and vanilla extract and use a fork to lightly scramble. Add to mixing bowl and stir on low speed (or by hand with soft scrapper/spatula) until completely combined.
Switch paddle attachment out for a dough hook (just continue to use spatula if working by hand) and, with mixer on low speed, add remaining flour until the dough forms a soft ball that is pulling away from the sides of the mixing bowl. You may need to add more flour to get the right consistency, add additional flour one tablespoon at a time until proper consistency is reached.
Transfer dough to a lightly oiled bowl. Cover for 30 minutes, in a warm spot.
Transfer dough to a lightly floured surface and roll out to half inch thick. Use cookie or donut cutter to cut donut shape. Transfer donuts to a parchment lined baking sheet, cover, and let rise for 30 minutes.
While donuts are rising, fill a dutch oven or cast iron skillet with 2 inches of oil. Heat to 350°-355° (medium heat)
Once donuts are finished rising and oil has reached temperature, fry donuts one at a time until light golden brown, for me this was about 60 seconds on each side. Make sure to allow oil to come back to the indicated temperature before cooking each donut.
Allow donuts to air drain for only a few seconds before putting them into your sugar and cinnamon mixture. Use a spoon to thoroughly coat donut. Lightly tap off the excess sugar, and place donut on a cooling rack until ready to eat.
For the donut holes, you can fry up to 5 at a time. Just keep them moving while their in the oil. They cook fast and basically once they’re golden they’re done.