In a small bowl, mix warm water with instant yeast. Allow it to sit for about five minutes until it’s frothy. This step is crucial; it lets you know the yeast is alive and kicking. While you wait, you can dream about that first warm donut bite.

In a large mixing bowl, mix together the granulated sugar, milk, and eggs. Whisk until combined. Then, add in softened butter and the activated yeast from Step 1. This creates the deliciously sweet base for your donuts.

In a separate bowl, whisk together the flour and salt. Once your wet mixture is good to go, gradually add the flour mixture to the wet bowl. Stir until combined. This should be a sticky dough, so don’t be alarmed if it’s not a perfect ball yet.

Turn the dough out onto a floured surface. Knead it gently for about five minutes, or until the dough is smooth and elastic. Imagine working a clay sculpture, but way tastier!

Place the dough in a bowl coated with oil, cover it with a towel, and let it rise in a warm place until it doubles in size. This typically takes about an hour. Use this time to plan your topping strategy.

Once risen, punch down the dough to release the air. Roll it out to about ½ inch thick and cut out circles using a donut cutter or two different-sized round cutters. This is where it starts to get exciting—the round shapes are forming!

Heat canola oil in a large pot over medium-high heat. Use a thermometer to ensure the oil reaches 375°F. You can test it by dropping a small piece of dough in; if it sizzles, you’re ready to go!

Carefully drop the donuts into the hot oil, a few at a time to avoid crowding. Fry until golden brown, about 1 minute on each side. It’s a crunchy, sizzling adventure!

Using a slotted spoon, remove the donuts and let them drain on paper towels. Give them a minute to cool before glazing.

In a mixing bowl, whisk together powdered sugar, melted butter, evaporated milk, and vanilla extract until smooth. Dunk each donut in the glaze, letting any excess drip off. Voilà! Now they’re ready to devour.