Punch down the dough to release the air. Transfer it to a floured surface and roll it out to about 1/2 inch (1.25cm) thickness.
Use a doughnut cutter or two round cutters (one larger for the outer edge, one smaller for the hole) to cut out the doughnuts.
Place the doughnuts on a baking sheet lined with parchment paper. Cover with a damp cloth and let them rise for another 30-45 minutes, or until puffed.
Prepare the Oil:
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Ensure you have enough oil to fully submerge the doughnuts.
Fry the Doughnuts:
Carefully place the doughnuts into the hot oil, a few at a time, and fry for about 1-2 minutes on each side, or until golden brown.
Remove the doughnuts from the oil and place them on a wire rack or paper towels to drain any excess oil.
Prepare the Glaze:
In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
While the doughnuts are still warm, dip each one into the glaze, ensuring both sides are coated. Place them back on the wire rack to let the glaze set.
Nutritional Information (per doughnut):
Calories: 290
Protein: 5g
Carbohydrates: 45g
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