1-First Step: Activate the yeast by combining warm milk (110°F) with a pinch of the sugar in a large mixing bowl. Sprinkle the yeast over the milk and let it sit for about 5 minutes until it becomes foamy. This indicates the yeast is active and ready to leaven your dough.

2-Second Step: Add the remaining sugar, melted butter, eggs, vanilla extract, and salt to the yeast mixture. Whisk gently to combine the ingredients, being careful not to overwork the eggs. The mixture should be smooth and well-blended before proceeding.

3-Third Step: Gradually add 2 cups of the flour to the wet ingredients, mixing with a wooden spoon or dough hook on low speed. Once this mixture starts to come together, add the remaining flour one cup at a time until a soft, slightly sticky dough forms. The dough should pull away from the sides of the bowl but still feel tacky to the touch.

4-Fourth Step: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should feel soft and spring back when gently pressed with a finger. Place the kneaded dough in a lightly oiled bowl, turning once to coat all sides. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free place for 60-90 minutes, or until doubled in size.

5-Fifth Step: After the first rise, punch down the dough gently to release air bubbles. Turn it out onto a floured surface and roll to about 1/2-inch thickness. Using a donut cutter or two round cutters (one larger for the donut shape and one smaller for the hole), cut out donut shapes. Gather scraps, re-roll, and cut additional donuts until all dough is used. Place cut donuts and donut holes on parchment-lined baking sheets, cover, and let rise for 30-45 minutes until puffy.

6-Sixth Step: While donuts are rising, prepare the oil for frying. Pour 2-3 inches of vegetable oil into a deep pot or Dutch oven. Heat the oil to 350°F, using a kitchen thermometer for accuracy. Maintaining the correct oil temperature is crucial for perfectly cooked donuts that aren’t greasy or undercooked in the center.

7-Seventh Step: Carefully drop 2-3 donuts into the hot oil, being mindful not to overcrowd the pot. Fry for 60-90 seconds per side until golden brown. Use a slotted spoon or spider strainer to carefully flip the donuts midway through cooking. Transfer fried donuts to a wire rack set over paper towels to drain excess oil.

8-Eighth Step: While the donuts cool slightly, prepare the maple glaze by whisking together powdered sugar, pure maple syrup, cream or milk, and vanilla extract in a medium bowl until smooth and glossy. The glaze should have a thick, pourable consistency. If too thick, add more liquid one teaspoon at a time. If too thin, add more powdered sugar.

9-Final Step: Dip the top of each slightly cooled donut into the maple glaze, allowing excess to drip off. For a bacon maple variation, immediately sprinkle chopped cooked bacon bits on the wet glaze before it sets. Place glazed donuts back on the wire rack until the glaze firms up. For best flavor and texture, enjoy these maple donuts within a few hours of preparation while they’re still fresh.