Name: Classic Glazed Doughnuts
Yield: Makes 8 to 12 doughnuts
Ingredients: 1 tablespoon plus 1 teaspoon active dry yeast; 1 cup whole milk, heated to 110°F; 2 to 2 1/2 cups (320 to 400 grams) bread flour; 1 teaspoon pure vanilla extract; 3 large egg yolks; 2 tablespoons (30 grams) superfine sugar; 1/2 teaspoon table salt; 4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened at room temperature and cut into cubes; Vegetable oil for frying; Basic Sugar Glaze; Chocolate Glaze; Stand mixer fitted with the paddle attachment and dough hook, 2 large baking sheets, non-terry dish towel, 3-inch-diameter doughnut cutter with 1-inch-diameter hole (or cookie cutters), wire cooling rack, deep-fry thermometer

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Classic Glazed DoughnutsLara Ferroni

Cookbook author and food photographer Lara Ferroni created this classic doughnut recipe exclusively for Epicurious. For Ferroni's doughnut-making tips and more recipes, see our complete guide to homemade doughnuts. We've included two glaze options, sugar and chocolate, but these doughnuts are terrific on their own or simply dusted with confectioners' sugar.

If your kitchen is on the cold side, an easy way to create a warm place for the dough to rise is to turn the oven on to 250°F, and set the bowl of dough or the baking sheet of doughnuts on top.

Recipe notes

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Recipe notes

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