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    "yield": "about 12 donuts",
    "times": {
      "prepMin": 30,
      "cookMin": 120,
      "totalMin": 150
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    "ingredients": [
      "2 1/4 teaspoons instant yeast or active dry yeast",
      "4 cups all-purpose flour, plus more for dusting",
      "2 large eggs",
      "1 cup whole milk",
      "6 cups vegetable oil, for frying",
      "4 tablespoons water, or as needed for the glaze",
      "6 tablespoons unsalted butter, melted",
      "1/3 cup sugar",
      "2 cups powdered sugar",
      "1 teaspoon vanilla extract",
      "1/2 teaspoon kosher salt"
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        "text": "Warm the milk until it feels just warm, about 105°F. Not hot.\nIn a large bowl, stir the yeast into the warm milk with a spoon of the sugar. Let it sit until foamy, 5 to 10 minutes.\nBeat in the eggs, the melted butter, the rest of the sugar, and the salt.\nAdd the flour and mix until a soft dough forms. Knead until smooth and elastic, 5 to 8 minutes.\nCover and let rise until doubled, about 1 to 2 hours."
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      },
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        "text": "Pour oil into a heavy pot to a depth of at least 2 inches. Heat to 350°F.\nFry a few donuts at a time until deep golden, 1 to 2 minutes per side. Do not crowd the pot.\nKeep the oil near 350°F. Too cool and they drink oil. Too hot and the outside browns before the middle cooks.\nDrain on a wire rack."
      },
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        "text": "Whisk the powdered sugar with the water and vanilla until smooth and pourable. Add a drop more water if it is too thick.\nDip the warm donuts in the glaze and return them to the rack so the glaze sets with a shine."
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        "text": "Serve the donuts warm."
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