Yeasted glazed doughnuts

Warm one cup of whole milk to between 105 and 110F.

Stir in the active dry yeast and a teaspoon of sugar and set aside five to ten minutes; if no foamy head forms the yeast are dead and must be replaced.

Whisk the all purpose flour and salt together in a big bowl, sprinkling the flour in and levelling it off if measuring by cup.

In a second large bowl mix the eggs, melted unsalted butter and granulated sugar.

Stir the foamy yeast mixture into the wet ingredients, with the vanilla if using.

Add about a third of the dry to the wet and stir to a thin paste, then add the rest and mix to a shaggy dough.

Flour the counter and hands, and knead for about five minutes, folding the dough over itself and pushing it out with the heel of the palm, until it is smooth, elastic, bounces back and passes the windowpane test.

Form a ball, turn it in a lightly oiled large bowl so it is moist all over, cover loosely and rise in a cozy place about an hour until doubled.

Punch the dough down, turn it onto a lightly floured surface and roll it to a three quarter inch thick rectangle.

Cut with a donut cutter, or a three inch and a one inch cutter, and transfer to a parchment lined rimmed baking sheet with space to rise; re-roll the scraps.

Cover loosely with tea towels and rise on the countertop about 40 minutes until doubled.

Fill a Dutch oven with two inches of vegetable or peanut oil over medium heat and bring it to 350F.

Fry in batches one minute per side, watching the temperature so it does not stray far from 350.

Fry the donut holes for one minute, stirring constantly.

Mix the powdered sugar, milk and vanilla until smooth.

Dip each donut in the glaze, let the excess run off and set them on the wire rack.

Toss the donut holes in the glaze or coat only their tops.

Variation: dust lightly with powdered sugar or roll in cinnamon sugar instead of glazing.