Ingredients
Method
- Combine the warm milk and warm water in the bowl of a stand mixer, then sprinkle the yeast evenly over the surface.
- Add the egg, softened butter, salt, and sugar to the bowl.
- Pour in 4 ½ cups of the flour and mix briefly with the paddle attachment just until combined, then let the mixture rest for 5 minutes to hydrate.
- Remove the paddle attachment and scrape off any dough before switching to the dough hook.
- Knead on medium speed, adding additional flour only if needed, until the dough becomes smooth, elastic, and slightly sticky, about 5–7 minutes.
- Transfer the dough to a lightly greased bowl, turning once to coat, and cover loosely.
- Let the dough rise in a warm spot until nearly doubled in size, about 30–60 minutes without overproofing.
- Lightly flour a work surface, turn out the dough, and dust the top gently with flour.
- Roll the dough into a rectangle about ½-inch thick.
- Cut out donuts using a donut cutter, re-rolling scraps as needed to make more shapes.
- Arrange the donuts on baking sheets and let them rise again for about 20 minutes while heating the oil.
- Heat about 2 inches of vegetable oil in a heavy pot to 350°F, monitoring closely with a thermometer.
- Carefully lower donuts into the hot oil in small batches and fry until golden, flipping once, then remove to a rack to drain.
- Whisk together powdered sugar, corn syrup, vanilla, and milk until smooth, then dip warm donuts into the glaze and return to the rack to set.
Nutrition
Notes
These donuts are meant to be enjoyed warm, with glaze still settling and fingers getting sticky. They bring back the feeling of slow mornings and shared treats straight from the counter.