Ingredients:

  • 1 cup Whole milk, warmed to 110°F/43°C
  • 2.25 tsp Active dry yeast
  • 0.25 cup Granulated sugar
  • 2 Large eggs, room temperature
  • 6 tbsp Unsalted butter, softened and cubed
  • 1 tsp Fine sea salt
  • 3.5 cups Bread flour
  • 1 quart Vegetable oil for frying
  • 4 tbsp Unsalted butter
  • 0.33 cup Dutch-processed cocoa powder
  • 2 cups Sifted confectioners' sugar
  • 5 tbsp Whole milk
  • 1 tbsp Light corn syrup
  • 1 tsp Pure vanilla extract

Instructions:

  1. Activate yeast. Whisk 1 cup whole milk (43°C), 2.25 tsp active dry yeast, and 0.25 cup granulated sugar in your mixer bowl. Note: Wait 5-10 minutes until a foamy head forms on top.
  2. Add enrichments. Mix in 2 eggs, 6 tbsp softened butter, and 1 tsp sea salt using the paddle attachment.
  3. Incorporate flour. Switch to the dough hook and gradually add 3.5 cups bread flour on low speed.
  4. Knead dough. Increase speed to medium and knead for 8-10 mins until the dough is smooth, elastic, and pulls away from the sides.
  5. Initial rise. Place dough in a greased bowl, cover, and let sit in a warm spot for 1 hour 30 mins until doubled in volume.
  6. Shape donuts. Roll dough to 1.3 cm thickness and cut using a 7.5 cm cutter. Note: Use a smaller cutter for the center holes.
  7. Second proof. Arrange on parchment and cover for 45 mins until they look puffy and fragile.
  8. Prepare fry oil. Heat 1 quart vegetable oil in a heavy pot to 180°C.
  9. Fry donuts. Cook 2-3 donuts at a time for 1 minute per side until golden brown and floating high.
  10. Glaze finish. Whisk 4 tbsp melted butter, 0.33 cup cocoa, 2 cups sugar, 5 tbsp milk, 1 tbsp corn syrup, and 1 tsp vanilla; dip warm donuts until completely coated and shimmering.