Below you will find the donut and basic glaze recipe which can be helpful to make other creations.
1 cup warm whole milk
1/4 cup plus 1 tsp. granulated sugar, divided
1 packet active dry yeast
4 cups all-purpose flour, plus more if needed
1/2 tsp kosher salt
6 tbsp melted unsalted butter
2 large eggs, room temp
1 tsp pure vanilla extract
Canola or vegetable oil, for frying
Grease a large bowl with cooking oil and set aside. In a small add warm milk , teaspoon of sugar and stir to dissolve, then sprinkle over yeast and let sit until it blooms, about 8 minutes.
In a medium bowl, whisk together flour and salt. In a large bowl, whisk together remaining sugar, butter, eggs, and vanilla. Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until dough forms. Transfer to a floured surface and knead until elastic and slightly tacky, adding more flour as needed. Knead for 5 minutes.
Form into a ball then place dough in oiled bowl and cover with dish towel. Let dough rise in a warm spot in the kitchen until doubled in size, about 1 hour.
Take a large cutting board and dust some four over the surface. This will prevent the doughnuts from sticking. Set aside. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½” thick rectangle. Using a doughnut cutter or 3” and 1” biscuit cutters, punch out your doughnuts. Re-knead scraps together and punch out as well. Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, about 45 minutes.
Line a large baking sheet with paper towels or cool racking. In a large dutch oven on medium heat, heat 3” oil to 350°. Cook doughnuts, in batches, until deeply golden on both sides, about 45 seconds to 1 minute per side.
Transfer doughnuts to paper towels or cooling rack to drain and cool slightly. Dip into desired glaze or topping, then place onto a cooling rack.
1/4 cup whole or 2% milk
2 cups powdered sugar
1/2 tsp pure vanilla extract
Preparation: Whisk all of the ingredients until well incorporated.