In the bowl of your stand mixer (or a large bowl) fitted with the paddle attachment, combine the sugar, baking powder, and salt.

Make a well in the center and add the eggs, milk, and vanilla.

Slowly drizzle in the melted butter while mixing until the ingredients in the bowl are combined.

Add 3 cups of the flour and mix until it’s combined.

Add the remaining cup of flour a little at a time, mixing between each addition until the dough is soft and sticky, but still firm enough to handle. (You can add up to 1/2 cup more flour.)

Cover the bowl with plastic wrap and let it chill for 1 hour.

Heat 1-2 inches of vegetable oil in a large stock pot to about 360°F. Have your frying strainer or slotted spoon ready. Line a plate with paper towels.

On a well-floured surface, roll out half of the dough to about 1/2” thick. ***Remember that these WILL puff up when cooking and if they are too thick the center won’t cook through***

Using a large biscuit cutter, cut out your donuts. Use the small biscuit cutter to cut out the hole in the center.

Carefully drop your donuts 1-2 at a time into the hot oil. You may need to reduce the heat on your stove so they don’t burn or cook too quickly on the outside.

Cook for about 1 minute and turn them. They will need to cook for about 3 minutes total while you continue to turn them so they are colored and cooked evenly.

Remove them to drain on the paper towels and repeat with the remaining dough.

Once the donuts are completely cooled, you can glaze them and add sprinkles.

Mix together the powdered sugar, milk, and vanilla. Add just a couple of drops of red food coloring to reach your desired pink.

Mix together the powdered sugar, dark cocoa powder, and salt. Add the milk and vanilla and mix until combined.