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  • subheading: For the Dough:
  • 1 cup warm whole milk 105 to 110F (250mL)
  • 2 packages active dry yeast 4 ½ teaspoons, 0.5-oz.
  • ¼ cup granulated sugar plus 1 teaspoon, divided (54g)
  • 4½ cups all-purpose flour plus additional for dusting (540g)
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter melted (85g)
  • 2 large eggs at room temperature
  • vegetable oil for frying
  • subheading: For the Glaze:
  • 3 cups powdered sugar (360g)
  • 6 tablespoons whole milk (90mL)
  • ½ teaspoon vanilla extract
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