Doughnuts are actually easier to make than you may think. I finally attempted making them and it was a surprising success. I made a basic yeast dough and a  few different glazes; vanilla, matcha and coffee. I topped the vanilla glaze doughnuts with sprinkles and fruity pebbles. The coffee glaze one’s had too much of a strong coffee taste then needed. The matcha glaze was a pleasant sweet (sugar, sugar, sugar) green tea flavor. The most fun part of making them has to be the glazing and decorating part. Click more for the basic recipe I used.

Yeast Doughnuts (Makes 12)

1 (1/4-ounce) package (2-1/4 teaspoons) active dry yeast
2 tablespoons warm water
3-1/4 cups all-purpose flour, plus additional for sprinkling
1 cup whole milk, at room temperature
1/2 stick (4 tablespoons) unsalted butter, salted
3 large egg yolks
2 tablespoons granulated sugar
1-1/2 teaspoons salt
1/2 teaspoon ground cinnamon

About 6 cups vegetable oil for deep-frying

Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes (If yeast doesn’t foam, discard and start over with new yeast.)

Combine flour, milk, butter, yolks, sugar, salt and cinnamon in mixer bowl, add yeast mixture, and mix at low speed until a soft dough forms. Increase speed to medium-high and beat for 3 minutes.

Scrape dough from sides of bowl into centre and sprinkle lightly with flour, to keep a crust from forming. Cover bowl with a kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, 1-1/2 to 2 hours.
Alternatively, let dough rise in refrigerator for 8 to 12 hours.

Turn dough out onto a lightly floured surface. Roll out with a lightly floured rolling pin into a 12-inch round. Cut out as many rounds as possible with 3-inch cutter, cut a hole in centre of each round with 1-inch cutter, and transfer doughnuts to a lightly floured large baking sheet (or use a doughnut cutter to shape them, as I did)

Cover doughnuts with a kitchen towel and let rise in a warm draft-free place until slightly puffed, about 30 minutes (45 minutes if dough was refrigerated).

Heat 2-1/2 inches oil in a 4-quart deep heavy pot until it registers 350F on thermometer. Fry doughnuts 2 at a time, turning occasionally with a wire skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350F between batches.)
Allow to cool completely before glazing.

Vanilla Glaze

1 cup of powdered sugar

1/2 teaspoon vanilla extract

2 tablespoons of milk

( to make thicker , just add more powdered sugar)

Matcha Glaze

1 cup powdered sugar

2 tbsp milk

1/2 tsp matcha powder

Coffee Glaze

1/3 cup powdered sugar

1 tbsp milk

1 packed of Starbucks Via ( I’d recommend putting 1/2 and then add to you’re liking)