Instructions:

Activate Yeast:

In a small bowl, dissolve yeast in warm water with 1 tsp of sugar. Let it sit for 5–10 minutes until foamy.

Make Dough:

In a large bowl or stand mixer, combine the remaining sugar, evaporated milk, egg, salt, softened butter, and yeast mixture. Mix until smooth. Gradually add flour, mixing to form a soft, slightly sticky dough.

Knead & Rise:

Knead for 5–8 minutes until the dough is smooth and elastic. Transfer to a greased bowl, cover with a damp towel, and let rise in a warm place for about 1–1.5 hours, or until doubled in size.

Roll & Cut:

Punch down the dough. Roll out on a floured surface to ½-inch thickness. Use a doughnut cutter to cut out shapes. Place doughnuts on a floured tray. Cover loosely and let them rise for another 30–40 minutes until puffy.

Heat Oil:

Heat oil in a deep fryer or pot to 350°F (175°C). Carefully drop 2–3 doughnuts at a time into the oil. Fry each side for 1 minute or until golden brown. Remove with slotted spoon and drain on a wire rack.

Make Glaze:

In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.

Glaze Doughnuts:

While doughnuts are still warm, dip both sides into the glaze. Let excess drip off and return to the rack to set.