1. Gather the ingredients.

2. I use my Bosch bread mixer or my 6-quart Kitchen Aid Mixer, although you could mix these by hand. I combine everything but the flour all at once in the bowl. I slightly mix the ingredients and slowly add the flour. Mix thoroughly.

3. Keep the dough soft, which means it will not pull away from the sides of the bowl like bread dough.

4. Cover the dough with some greased plastic wrap.

5. Let the dough to rise until it doubles in size.

6. Punch down the dough and place it on a floured countertop. Cut the dough in half with a dough cutter.

7. Roll the dough out on a lightly floured surface about 1/2-inch thick using a rolling pin, then cut with a 2.75-inch donut cutter.

8. Cover them with greased plastic wrap. Let rise again until it doubles the original size.

9. Once they are double in size they are ready to fry in oil. I do not have a special deep fryer.

10. I use an electric skillet or a cast-iron skillet with hot vegetable oil (375°F) = (190°C) about 2 inches deep. Start cooking with 4-5 donuts in the 12-inch pan and cook each side for about 1 minute or until golden brown.

11. Drain on a cooling rack with a cookie sheet underneath with paper towels to collect excess oil. Use a slotted spoon if you have one.

1. Have the cooling rack ready to set the hot donuts on.

2. Whisk the ingredients together. I like to dip the donuts in the glaze when the donuts are warm.

3. Make sure both sides are covered and let the excess glaze drip onto a cookie sheet below the rack. Serve immediately. These are best when served on the same day.