- Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully lower a few donuts at a time into the oil without overcrowding.
- Fry each side for 1–2 minutes until golden brown. For holes, fry about 1 minute total, stirring occasionally.
- Use a slotted spoon to transfer donuts to a wire rack lined with paper towels to drain excess oil.
6. Make the Glaze:
- Whisk together powdered sugar, milk, and vanilla until smooth. Adjust milk to get a pourable consistency.
7. Glaze and Cool:
- While the donuts are still warm, dip the tops into the glaze, then return to the wire rack. The glaze will drip slightly and set as the donuts cool.
Tips:
- For extra glossy glaze, dip twice after the first layer sets slightly.
- These are best eaten fresh but can be stored in an airtight container for 1–2 days.
- Try adding a pinch of nutmeg to the dough for classic old-fashioned flavor.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Rising Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: About 10–12 donuts
Calories: ~250 kcal per donut
