1. In the bowl of a stand mixer fitted with the dough hook attachment, add instant yeast, warm milk and sugar. Allow the mixture to sit for 2-3 minutes. This is not necessary since you are using instant yeast, but I like to do this just to ensure the yeast is working. The mixture should be frothy on the surface and should have a yeasty smell.

Add in the bread flour, eggs, Greek yogurt, softened butter, and salt.

Knead the mixture on medium low speed for 5 minutes.

Transfer the dough to a lightly greased bowl. Cover with plastic wrap.

2. First rise. Allow the dough to rise in a warm place for 1 hour.

3. While the dough rises, cut out 9 parchment paper squares, measuring 6 x 6 inches.

4. Punch down the dough and transfer to a very lightly floured surface. Divide into 9 roughly equal pieces of dough. Roll each piece into a ball.

Working with one piece of dough at a time, use your thumb or index finger, punch a hole in the center of the dough ball. Gently stretch the hole so that it measures 1 inch. I like to place my index fingers into the hole, then spin the doughnut around my index fingers to gently stretch the hole.

Place on parchment paper square.

Repeat with remaining dough balls.

5. Cover with plastic wrap and allow to rise for 30 minutes.

6. Heat 2-3 inches of canola or vegetable oil in a heavy bottomed pot or Dutch oven up to 350F.

Once the oil is hot and up to temperature, fry the doughnuts, two at a time. Place the parchment paper square gently in the hot oil, then after a few seconds, use tongs to pull the parchment paper out from under the doughnut. Fry the doughnuts 1-2 minutes on each side. The internal temperature of the doughnuts should be 190F when done frying.

Place the doughnuts on a wire cooling rack with paper towels lined underneath to catch excess grease.

If you prefer to air fry, heat air fryer up to 350. Place doughnuts in lightly greased basket, in a single layer, without touching one another. Air fry for 5-8 minutes, flipping halfway through, until they are a light golden brown.

7. Make the glaze. In a large shallow bowl, mix together powdered sugar and heavy cream or milk. Place the doughnut in the glaze, then use a fork, or your hand to flip over and coat the other side. Serve and enjoy.