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1
Make the doughnuts: Put 1/4 cup warm water (110 degrees F to 115 degrees F) in a stand mixer bowl.
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2
Add a pinch of granulated sugar, then sprinkle the yeast on top; let stand until foamy, about 10 minutes.
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3
Whisk 1/2 cup granulated sugar, the milk, eggs, 4 tablespoons melted butter, the lemon zest, salt and vanilla in a separate bowl.
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4
Add to the yeast mixture and whisk to combine.
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5
Using the dough hook on medium speed, gradually beat in the flour, scraping down the bowl as needed.
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6
Continue beating until the dough gathers around the hook, about 3 minutes.
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7
Turn out onto a clean surface and shape into a ball.
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8
Brush a large bowl with butter.
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9
Add the dough, turning to coat.
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10
Cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour 30 minutes.
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11
(If making the dough ahead, punch it down, wrap in plastic and refrigerate overnight; bring to room temperature before continuing.)
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12
Turn the dough out onto a lightly floured surface; roll out into a 12-inch round, about 1/2 inch thick.
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13
Cut out 12 circles with a floured 3-inch-round cookie cutter, then cut out the centers with a 3/4-inch-round cutter.
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14
Line a baking sheet with parchment paper and lightly coat with cooking spray.
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15
Arrange the doughnuts and doughnut holes on the baking sheet, leaving space between each; cover loosely with plastic wrap and set aside at room temperature until slightly puffed, about 30 minutes.
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16
Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. Use scissors to cut the parchment around each doughnut, leaving a 1-inch border.
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17
Carefully invert 2 doughnuts into the oil and peel off the parchment with tongs.
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18
Fry until golden, 1 minute 30 seconds to 2 minutes per side.
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19
(Fry the doughnut holes 1 minute per side.)
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20
Remove with a slotted spoon and drain on paper towels.
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21
Bring the oil back to 340 degrees F and repeat with the remaining doughnuts.
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22
Make the glaze: Whisk the confectioners' sugar, milk, lemon zest, vanilla and salt in a bowl.
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23
Dip the warm doughnuts in the glaze.
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24
Photograph by Charles Masters
