Ingredients
Dough and frying
- 3/4 cup whole milk warmed to 105–110°F
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar divided
- 1 large egg
- 3 cups all-purpose flour 360 g, plus a little for dusting
- 4 tbsp unsalted butter melted and cooled
- 1/2 tsp table salt
- 6 cups neutral frying oil enough for 2 inches, never more than halfway up the pot
Vanilla glaze
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1 tsp vanilla extract
Equipment
- Large mixing bowl
- Small saucepan
- Whisk
- Measuring cups and spoons or kitchen scale
- Rolling Pin
- 3-inch donut cutter
- Baking sheets
- Deep heavy 6-quart pot
- Frying thermometer
- Spider or slotted spoon
- Wire rack
Instructions
Make and glaze the donuts
- Warm 3/4 cup milk to 105–110°F (41–43°C). Stir in the yeast and 1 teaspoon of the measured granulated sugar. Let stand 5 to 10 minutes, until foamy.
- Stir in the remaining granulated sugar, egg, cooled melted butter, flour, and salt. Knead on a lightly floured surface for 8 to 10 minutes, until smooth and soft, using only enough extra flour to prevent sticking.
- Place in a lightly oiled bowl, using a few drops of the measured frying oil. Cover and let rise in a warm place 60 to 90 minutes, until doubled.
- Roll the dough 1/2 inch thick. Cut rings with a 3-inch donut cutter, saving the holes. Place on lightly floured baking sheets. Reroll scraps once. Cover loosely and let rise 30 to 45 minutes, until puffy.
- Add about 2 inches of oil to a deep heavy pot, never filling it more than halfway. Heat to 350°F (175°C). Fry 2 or 3 donuts at a time for about 60 to 90 seconds per side, until golden and cooked through. Fry holes briefly, turning often. Lift out with a spider and drain on a wire rack. Keep oil near 350°F between batches.
- Whisk powdered sugar, 1/4 cup milk, and vanilla until smooth. Dip warm, not piping-hot, donuts into the glaze, then return to the rack to set. Enjoy the same day.
Video
Notes
Estimated US dollar cost basis: flour $0.60, granulated sugar $0.15, yeast $0.50, total milk $0.30, egg $0.25, butter $0.50, salt $0.02, powdered sugar $0.75, vanilla $0.20, and the full 6 cups of fresh frying oil $3.00; about $6.27, rounded to $7. Prices vary. Oil quantity depends on pot shape; this estimate charges the full fresh quantity.
Rise times vary with room temperature; the total time is an estimate. Use a thermometer for the oil, keep the pot below half full, and never leave hot oil unattended. Let oil cool fully before handling.
Preppy Kitchen's instructional video was originally uploaded July 16, 2026: https://www.youtube.com/watch?v=rON7VcCsvXQ. It demonstrates the same yeast-raised, fried, vanilla-glazed style; follow this card's measured dough and glaze quantities.
