Warm the milk: Heat whole milk until it’s warm to the touch, about 105–110°F. It should feel like a warm bath—not hot. Too hot will kill the yeast.

Activate the yeast (if not using instant): If you’re using active dry yeast, sprinkle it over the warm milk with a teaspoon of sugar. Wait 5–10 minutes until foamy. If using instant yeast, you can add it directly to the flour.

Mix the dough: In a large bowl, combine flour, sugar, salt, and instant yeast (if using). Add warm milk, melted and slightly cooled butter, eggs, and vanilla. Stir with a wooden spoon until a shaggy dough forms.

Knead: Turn the dough onto a lightly floured surface. Knead for 6–8 minutes until smooth and slightly springy. The dough should be soft but not sticky. Add a sprinkle of flour only if it’s truly gluey.

First rise: Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until doubled, about 1–1.5 hours. A warm but not hot oven (off) with the light on works well.

Roll and cut: Punch down the dough and roll it to about 1/2-inch thickness. Use a donut cutter or two round cutters (about 3 inches for the donut and 1 inch for the hole). Gather scraps and re-roll once if needed.

Second rise: Place cut donuts on parchment-lined baking sheets. Cover lightly and let them puff for 30–40 minutes. They should look a bit pillowy and feel airy when lifted gently.

Heat the oil: Pour 2 inches of neutral oil into a heavy pot. Heat to 350°F (175°C). Use a thermometer for accuracy. Keep the heat steady.

Fry the donuts: Fry 2–3 at a time for 45–60 seconds per side, until golden. Flip with a slotted spoon. Don’t crowd the pot—crowding drops the temperature and makes greasy donuts.

Drain: Transfer to a wire rack set over a sheet pan. Let excess oil drip off. For sugar-coated donuts, toss while still warm.

Glaze (optional): Whisk 1 cup powdered sugar with 2–3 tablespoons milk and a splash of vanilla until smooth. Dip warm donuts, then set on the rack to let the glaze set.

Chocolate glaze (optional): Mix 1 cup powdered sugar, 2 tablespoons cocoa powder, 2–3 tablespoons milk, 1 tablespoon melted butter, and a pinch of salt. Dip and let set.