Ingredients:

  • 1 cup (240ml) whole milk, warmed to 110°F
  • 1 packet (7g) active dry yeast
  • 0.33 cup (65g) granulated sugar
  • 2 large eggs, room temperature
  • 6 tbsp (85g) unsalted butter, softened and cubed
  • 1 tsp fine sea salt
  • 4 cups (500g) bread flour
  • 2 quarts neutral oil for frying
  • 3 cups (360g) powdered sugar, sifted
  • 0.25 cup (60ml) whole milk for glaze
  • 1 tsp vanilla extract
  • 1 tbsp light corn syrup
  • 1 pinch salt

Instructions:

  1. Whisk warm milk and granulated sugar in the bowl of a stand mixer. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Add the eggs, salt, and 2 cups of the bread flour to the yeast mixture. Mix on low speed until a shaggy dough forms.
  3. Incorporate the softened butter one cube at a time while mixing. Gradually add the remaining flour and knead on medium speed until the dough passes the windowpane test, becoming smooth and elastic.
  4. Place the dough in a greased bowl, cover, and let rise in a warm environment until doubled in size, approximately 1 to 1.5 hours.
  5. Punch down the dough and roll onto a floured surface to 1/2-inch thickness. Cut into rings using a donut cutter and let them proof for an additional 30-45 minutes.
  6. Heat oil in a heavy-bottomed pot to 350°F (175°C). Fry donuts for approximately 60-90 seconds per side until mahogany-colored.
  7. Whisk together powdered sugar, 1/4 cup milk, vanilla, and corn syrup. Dip warm donuts into the glaze and place on a wire rack to set.