Ingredients

For the dough:
• 1 cup (240ml) whole milk, warmed to 110°F (43°C)
• ¼ cup (50g) granulated sugar
• 2¼ tsp (1 packet) active dry yeast
• 2 large eggs, room temperature
• ¼ cup (½ stick / 55g) unsalted butter, melted & cooled
• 1 tsp salt
• 4 cups (500g) all-purpose flour, plus more for dusting
• Vegetable or canola oil, for frying

For coating:
• ½ cup (100g) granulated sugar
• 1½ tsp ground cinnamon
• 3 tbsp unsalted butter, melted

Instructions

Activate yeast: In a bowl, combine warm milk, 1 tbsp of the sugar, and yeast. Let sit 5–10 min until foamy.
Make dough: In a stand mixer with dough hook, add yeast mixture, remaining sugar, eggs, melted butter, and salt. Mix on low. Gradually add flour, 1 cup at a time, until soft dough forms. Knead 5–7 min until smooth and elastic (dough should be slightly tacky but not sticky).
First rise: Place dough in greased bowl, cover with damp towel, and let rise in warm place 1–1.5 hours, until doubled.
Roll & cut: Punch down dough. On floured surface, roll to ½” thickness. Cut with 3″ round cutter (or glass), then use smaller cutter (or bottle cap) for hole. Re-roll scraps once.
Second rise: Place donuts and holes on parchment-lined trays. Cover lightly; rise 30–45 min until puffy.
Fry: Heat 2–3″ oil in heavy pot to 350–360°F (175–180°C). Fry 1–2 donuts at a time, 1–1.5 min per side, until deep golden. Drain on wire rack over paper towels.
Coat: While warm, brush lightly with melted butter, then toss in cinnamon-sugar mix.
Serve immediately—best eaten the same day!