In a medium bowl, combine the lukewarm water and the active dry yeast. Let it sit for about five minutes until it’s frothy. That bubbling magic is your yeast waking up and getting ready to work.

In a large mixing bowl, whisk together the granulated sugar and melted butter. Pour in the warm milk and mix until combined. Add a sprinkle of sea salt—it really enhances the flavor.

Once that yeast has frothed up, it’s time to add it to the buttery mixture. Stir it in, and prepare to be whisked away by the lovely smell that starts to waft through your kitchen.

In go the two large eggs and two egg yolks. Beat them in until fully incorporated. Next, sprinkle in the ground cinnamon. This will add warmth and depth to your donuts.

Now it’s time for the star of the show—add the flour a little at a time. Trust me, you’ll want to avoid the flour cloud that this action might create; mix slowly. The dough will start to come together and form a sticky but cohesive mixture.

Flour your work surface lightly. Take the dough out and knead it for about five to eight minutes. This process develops gluten, giving your donuts that coveted fluffy texture. Don’t be afraid to get your hands a little doughy!

Place the kneaded dough in a greased bowl. Cover it with a clean kitchen towel and let it sit in a warm place for about an hour or until it doubles in size. This might feel like the longest hour of your life, but it’s worth it!

Once the dough has risen, roll it out on a floured surface to about 1/2-inch thickness. Use a donut cutter to cut out your shapes! Don’t forget to cut out the little centers for that classic donut look.

Place the cut donuts onto parchment paper. Cover them and let them rise again for about 30 minutes. As you’re waiting, think of all the frosting and sprinkles you might add later!

Heat oil in a deep fryer or a heavy pot to 350°F (175°C). Fry the donuts in batches, about 1-2 minutes per side until they are golden brown. Remember, safety first! Use a slotted spoon to remove them from the hot oil and let them drain on paper towels.

While the donuts cool, mix the powdered sugar, vanilla sugar, almond extract, and water in a separate bowl. Stir until smooth. The glaze should be thick yet pourable—it should cling to the donuts like your favorite sweater on a cold day.

Once the donuts are just cool enough to handle, dip the tops into the glaze. Let them sit for a moment to let go of the excess glaze; that way, you don’t get a sugar waterfall on your countertop!