1. 1. In a large bowl, whisk together flour, ½ cup sugar, baking powder, and salt until combined.

2. 2. In a separate medium bowl, whisk the egg until frothy. Add milk, melted butter, and vanilla extract; whisk until well combined.

3. 3. Pour the wet ingredients into the dry ingredients. Mix gently with a wooden spoon or spatula until just combined; do not overmix. A few lumps are fine.

4. 4. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (or up to 1 hour).

5. 5. In a large heavy-bottomed pot, heat about 2-3 inches of vegetable oil over medium heat until it reaches 350-360°F (175-180°C). Use a candy thermometer to monitor.

6. 6. Lightly flour a clean surface. Turn the chilled dough out onto the floured surface. Gently pat or roll to ½-inch thickness.

7. 7. Use a 2.5-3 inch donut cutter (or two concentric cookie cutters) to cut out donuts. Gather scraps, re-roll, and cut again until all dough is used.

8. 8. In a shallow dish or Ziploc bag, combine ½ cup sugar and 1 tablespoon cinnamon for the coating. Set aside.

9. 9. Carefully lower 2-3 donuts into the hot oil using a slotted spoon. Fry for 1-2 minutes per side until golden brown. Do not overcrowd.

10. 10. Remove donuts with a slotted spoon and place on a wire rack lined with paper towels to drain briefly.

11. 11. While still warm, toss each donut in the cinnamon sugar mixture until evenly coated.

12. 12. Serve warm. Enjoy!