1-In a mixing bowl, dissolve the instant yeast in the warm milk along with a bit of sugar. Let it sit for 5-7 minutes until it’s foamy, which means your yeast is ready to work.

2-Next, add the flour, sugar, eggs, melted butter, salt, and vanilla extract to the yeast mixture. Mix everything together until you get a smooth, elastic dough that feels just right.

3-Knead the dough on a lightly floured surface for about 8-10 minutes, or use a stand mixer with a dough hook for ease. This step builds the texture that makes the doughnuts light and airy.

4-Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1-1.5 hours until it doubles in size. Patience here leads to the best results!

5-Once risen, punch down the dough and roll it out to about 1/2 inch thick. Cut into rounds using a doughnut cutter or a glass for that classic shape.

6-Heat vegetable oil in a deep pan to 350°F and fry the doughnut rounds in batches for 1-2 minutes per side until they’re golden brown. For more on oil temperatures, check out our grilling techniques page, as similar principles apply.

7-Drain the fried doughnuts on paper towels and let them cool completely.

8-Use a piping bag to fill each doughnut with the prepared pastry cream, then dip the tops into the chocolate glaze for that signature finish.

9-For dietary twists, make swaps like plant-based milk earlier in the process to fit vegan or gluten-free needs.