- 1 Cup + 2 Tbsp whole milk, heated to 90 degrees F
- ½ Cup sugar
- 2 ¼ tsp (1 packet) active dry yeast
- 2 Whole eggs, beaten, at room temperature
- 1 ½ Sticks butter (12 Tbsp), melted and cooled
- 4 Cups flour
- 1 tsp salt
- 2 Quarts neutral frying oil (ex. corn, peanut, canola, saffron oils)
1. In the bowl of a standing mixer, pour warm milk, sugar and yeast. Let stand until yeast starts to foam, about 10 minutes. Attach dough hook to standing mixer while yeast is activating.
2. In a medium mixing bowl, whisk together the flour and salt. Add flour mixture, butter and egg yolks to the yeast mixture and beat on medium speed until it comes together and forms a ball, just about 3-5 minutes. Cover the bowl and and allow the dough to rise in a warm place for 1 hour, or overnight in your fridge.
3. Spray a sheet tray with non-stick cooking spray and set aside. Transfer the dough to a lightly floured work surface and roll out to a 1/2″ thickness. Using a 2″-3″ donut cutter (you can also use a drinking glass or biscuit cutter to cut out your donuts and a plastic bottle to cut out the holes), cut out donuts and transfer them and their holes to the prepared baking sheet, spacing them 1″ apart.
4. Spray the tops of the donuts and holes with nonstick cooking spray and cover with plastic wrap. Let stand in a warm place until they have almost doubled in size, about 30 minutes.
5.Using a deep fryer or dutch oven, heat oil between 350º-375º. Line a baking sheet with paper towels or brown paper and set aside.
6. Working in batches, fry the donuts and donut holes until lightly golden brown, about 1 minute per side. Transfer to the paper lined baking sheet and let cool for 10 minutes before glazing.
7. Top with your favorite glaze or topping!