Steps

1. Prepare mix the night before you want your donuts.
2. In a small bowl, mix warm milk to yeast.
3. In a mixer on medium, combine ¼ cup sugar, salt, vanilla, and eggs.
4. Once thoroughly incorporated, add milk and yeast mixture.
5. Lower mixer’s speed, gradually adding flour to the mixture.
6. Add room temperature butter and continue mixing.
7. Cover with plastic and place the dough in the refrigerator overnight or for a minimum of 4 hours.
8. Remove the the dough and mix for 2 minutes to “punch it down”. Return the refrigerator for 30 minutes.
9. In a large pot over medium-high heat, heat oil. You need a minimum of 3 inches of oil in the pan.
10. Using a cookie scoop or 2 spoons, scoop dough into hot oil. After 2 minutes, turn dough over.
11. Remove from oil and place on paper towel to soak-up excess oil.
12. Repeat unless the dough is finished.
13. In a large re-sealable zipper storage bags, place cinnamon and remaining sugar and mix. Add donuts and toss unless they are evenly coated.

Note

No, these aren’t easy, but they’re not really that hard to make. And there’s nothing like fresh, warm donuts!