Warm the cup of milk in the microwave until about 100° F (38°C). Pour half of the milk into the bowl of a stand mixer, along with the yeast and 1 tsp of sugar.

Stir to combine and allow the mixture to sit for 5 minutes. At 5 minutes, the mixture should be frothy and bubbly.

Once the mixture is frothy, add the remaining milk, melted butter, granulated sugar, salt and 2 cups of flour. Knead until fully combined.

Slowly add in the remaining ¼-½ cup of flour until the dough cleans the side of the bowl, is tacky to your finger but doesn’t stick if pulled away quickly.

Knead for an additional 5-7 minutes.

Leave the dough in the bowl and cover with plastic wrap and allow the dough to rise for 1 hour.

Once the dough has doubled in size, turn onto a lightly floured surface.

Gently press the dough out into a rectangle and then use a donut cutter to cut your donuts out of the dough. Cut the leftover dough into small portions for bite sized donuts.

Cover with plastic wrap or a cloth and allow to rise for an additional 30-45 minutes.

Pour 2-3 inches of oil in the bottom of your pan. Heat the oil until 350°F (180°C).

Fry the donuts at 350°F (180°C) for about 1 minute on each side or until golden brown on each side. Do not over crowd the pan.

When they are golden brown, let the donuts rest on a cookie cooling rack that is paced inside of a cookie sheet.

Repeat with remaining dough.

When the excess oil has dripped off of the donut top with your favorite glaze or with chocolate frosting.