1-In a small bowl, combine ½ cup warm water (110℉), ½ teaspoon granulated white sugar, and 1 tablespoon active dry yeast. Let it sit for 10 minutes until it becomes bubbly and frothy. This step is crucial if the mixture doesn’t foam, your yeast may not be active.

2-In a stand mixer bowl, whisk together ⅓ cup granulated white sugar, 1 cup warm milk (110℉), 6 tablespoons melted salted butter, 2 eggs, 1 teaspoon vanilla extract, and ¾ teaspoon salt. Add the frothy yeast mixture.

3-Using a dough hook, mix on low speed while adding 5 cups all-purpose flour one cup at a time until fully incorporated.

4-Increase to medium-low speed and knead for about 10 minutes until the dough is smooth, soft, and slightly tacky. Form the dough into a ball, place it in a well-oiled bowl (also oil the top of the dough), cover, and let it rise in a warm place for 1 hour or until doubled in size.

5-Punch down the dough, transfer to a floured surface, and roll it out to ½ inch thickness. Cut out doughnuts using a doughnut cutter or two cookie cutters (approximately 2½ inches and 1 inch in diameter).

6-Place the doughnuts on parchment-lined baking sheets dusted with flour, cover, and let them rise for 30 minutes. This second rise is essential for light, airy doughnuts.

7-Heat 2 liters of neutral-flavored oil to 350°F in a large Dutch oven or heavy pot, filling it about 3 inches deep. Maintaining the right temperature is key if the oil is too cool, doughnuts will absorb excess oil and become greasy.

8-Fry the doughnuts in batches without overcrowding, cooking each side until golden brown and flipping carefully. This takes just about 1 minute per side.

9-Remove the doughnuts to paper towel-lined plates to drain excess oil.

10-For the glaze, boil ¾ cup granulated white sugar, ¾ cup milk, ¼ cup salted butter, and a pinch of salt for 2 minutes while whisking; remove from heat and stir in 2 teaspoons vanilla extract. Gradually whisk in 3 cups powdered sugar until smooth.

11-Dip the hot doughnuts into the glaze, flipping to coat both sides, then place on a wire rack with a parchment-lined tray underneath to catch drips.

12-Repeat the frying and glazing process for doughnut holes or any remaining doughnuts.