Your dough will be wet, but not stick to your finger.

Take a bowl and grease it lightly, then place the donut dough inside. Cover with a towel and let it rise for an hour or until it doubles in size.

Once the dough is done rising, punch down the dough, and then add some flour to the counter, then toss your dough out. With a rolling pin roll the dough around 1/4-1/2 inch thick.

Use a cookie cutter or glass to make the round donut shape. I was able to make 12 donuts with this recipe.

Place the shaped donuts on a baking sheet, along with the donut holes as well. Place a towel over the donut dough as well. Let rise another 30 minutes.

When your donuts are done rising, you will pour the oil in a heavy bottom pan or use a deep fryer. Then get the oil heated to 350 degrees.

While the oil is heating I like to make my glazed donut mixture. In a bowl whisk the melted butter, powdered sugar, pinch of salt, and then 2 teaspoons evaporated milk and vanilla. Whisk and add in a teaspoon of water at a time to create the texture you want. You want it thin enough to dip.

Color the glazed donut glaze if you want in different bowls with gel food coloring. If not skip this step.

Then fry your donuts a few at a time, leaving space between them. After a few minutes flip the donuts, allowing your donuts to get golden in color.

Transfer donuts to a wire rack that you have a paper towel on to catch excess oil.

Move on to cooking the next batch of donuts. Once the donuts have cooled slightly dip in your glaze, decorate, and add sprinkles.

Place decorated donuts back on the cooling rack to fully cook.