1. Activate the Yeast

Start by heating the milk in the microwave until it’s warm to the touch, about 45 seconds. You want it to be just warm enough to activate the yeast—don’t let it get too hot or it could kill the yeast. Once warmed, add the instant yeast to the milk and stir gently. Let it sit for about 5 minutes until it becomes foamy on top. This step is crucial to make sure your donuts rise properly.

2. Mix the Dough

In the bowl of a stand mixer, combine the activated yeast mixture, eggs, melted butter, sugar, and salt. Mix until well combined. Gradually add half of the bread flour, mixing until incorporated. Then add the remaining flour and mix again. At this point, the dough will begin to form into a sticky ball.

Pro Tip: If the dough feels too wet, don’t panic! You can add a little extra flour, one tablespoon at a time, until it reaches a soft, but manageable consistency.

3. Knead the Dough

Once the dough is mixed, it’s time to knead. If you’re using a stand mixer, switch to the dough hook attachment and let it knead for about 5 minutes. If you don’t have a stand mixer, you can knead the dough by hand on a floured surface. You want to knead until the dough becomes smooth and elastic.

4. Let the Dough Rise

Cover the dough with a kitchen towel and place it in a warm spot to rise. Let it sit for about 1 hour, or until it has doubled in size. This is the part where patience comes in. The dough needs time to rise and develop that airy, light texture that makes these donuts so special.

5. Shape the Donuts

Once the dough has risen, punch it down to release the air. Turn it out onto a well-floured surface and roll it out to about a ½-inch thickness. Using a donut cutter or two round cookie cutters (one large and one small), cut out the donuts. Don’t forget to save the donut holes—they’re just as tasty!

Pro Tip: To make the shaping process easier, place each donut onto a small piece of parchment paper. This makes it simple to transfer the donuts into the hot oil later.

6. Let the Donuts Rise Again

After cutting out the donuts, cover them again with a towel and let them rise for about 45 minutes. You’ll notice they puff up nicely during this second rise.

7. Heat the Oil

While the donuts are rising, heat your oil. You’ll want the oil to reach 375°F (190°C) in a deep fryer or large heavy-bottomed pot. Having the oil at the right temperature is key to achieving that golden-brown color and crispy texture.

Pro Tip: Use a candy thermometer to monitor the temperature. If the oil is too hot, the donuts will brown too quickly on the outside while staying raw inside. If it’s not hot enough, the donuts will absorb too much oil and become greasy.

8. Fry the Donuts

Carefully lower the donuts into the hot oil, a few at a time. You can use the parchment paper method—drop the donut along with the paper into the oil, then carefully remove the paper with tongs. Fry the donuts for about 45 seconds on each side, until golden brown.

9. Make the Glaze

While the donuts are frying, prepare the glaze. In a large bowl, whisk together the powdered sugar, milk, and a pinch of salt until smooth. If you like a thinner glaze, you can add a little more milk, one teaspoon at a time.

10. Glaze the Donuts

Once the donuts are golden brown and crisp, carefully remove them from the oil using tongs or a slotted spoon. Place them on a cooling rack set over paper towels to drain any excess oil. While still warm, dip one side of each donut into the glaze. Flip it over carefully using a fork and place it back on the rack to let the glaze set.