Yeast donuts

Ingredients:

Donuts

• 0.5 cup granulated sugar + a pinch
• 1 packet (7 g) of active dry yeast
• 1 cup whole milk
• 2 large eggs
• 60g unsalted butter, melted, plus extra for greasing the bowl
• 1 teaspoon finely grated lemon zest
• 3/4 tsp salt
• 0.5 tsp vanilla extract
• 4 and 3/4 cups of premium flour, plus extra for work
• Vegetable oil, for frying

Glaze

• 1.5 cups powdered sugar
• 3 tbsp. whole milk
• 1/4 tsp vanilla extract
• A pinch of salt

Preparation:

1. Pour 1/4 cup warm water (115°-115°F) into the bowl of a stand mixer. Add a pinch of sugar, then sprinkle the yeast onto the surface of the water; let stand until foamy, about 10 minutes.
2. Prepare the donutsIn a separate bowl, combine 1/2 cup sugar, milk, eggs, 4 tablespoons melted butter, lemon zest, salt, and vanilla. Add to the yeast mixture and beat until smooth. Attach the dough hook attachment and gradually beat in the flour on medium speed, scraping down the sides of the bowl as needed. Continue mixing until the dough gathers around the hook, about 3 minutes. Turn it out onto a clean surface and form it into a ball.
3. Grease a large bowl with butter. Place the dough in the bowl, turning it to coat it with butter. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 1.5 hours. If you're making the dough in advance, punch it down, wrap it in plastic wrap, and refrigerate it overnight; bring it to room temperature before continuing to work with it.
4. Turn the dough out onto a lightly floured work surface; roll it out into a 12-inch circle, about 1/2-inch thick. Using a floured 3-inch round cookie cutter, cut out 12 circles, then use a 3-inch cookie cutter to cut out the centers. Line a baking sheet with parchment paper and lightly spray with cooking spray. Arrange the doughnuts and their "holes" on the baking sheet, spacing them apart; cover loosely with plastic wrap and let rise at room temperature for about 30 minutes.
5. In a large saucepan, heat 2 inches of vegetable oil over medium-high heat to 350°F (170°C). Using scissors, cut the parchment paper around each donut, leaving a 1-inch (2.5 cm) border. Carefully place 2 donuts in the hot oil and remove the parchment paper with tongs.
6. Fry until golden brown, 1 minute 30 seconds per side. Fry the doughnut holes for 30 seconds per side. Remove from the pan with a slotted spoon and drain on paper towels. Reheat the fat to 170°C (350°F) and repeat with the remaining doughnuts.
   
   Prepare the glazeIn a bowl, combine powdered sugar, milk, lemon zest, vanilla, and salt. Dip warm donuts into the glaze.