Glazed Donuts Recipe

make the donut dough-

1. Into the bottom of a mixing bowl, stir warm milk, 1 teaspoon granulated sugar and yeast together. Set aside 10 minutes to bloom and activate. After 10 minutes mixture should look foamy. Add in remaining sugar, melted butter, half of the flour and the salt.
2. Knead mixture on low to incorporate flour. Slowly add in more and more bread flour 2 tablespoons at a time until dough gathers on the dough hook and cleans the sides of the bowl. Dough should feel tacky but not sticky and leave residue on your hands. Knead 5 minutes.
3. Grease bowl and dough thoroughly. Cover with plastic wrap or clean kitchen towel and set aside in a warm spot to rise and double in size (1-3 hours).
4. After dough has risen, dump onto a floured work surface and roll out to be 1/2 inch thick. Using a 3 to 3 1/2 inch donut cutter, cut dough into donuts and accompanying donut holes. Set onto a parchment paper lined baking sheet that has been lightly dusted with flour.
5. Cover gently with a clean kitchen towel or plastic wrap. Rise donuts 30 minutes or until nicely puffed but not quite double in size.

fry the donuts-

1. Add vegetable or canola oil to a deep heavy bottomed pot fitted with a candy thermometer. You want at least 3 inches of oil in the pot. Heat over medium heat to get the oil to hold steady at 375° F. Anywhere between 360° and 380° F is fine, but keep in mind the oil temperature will go down with the addition of the donuts and you will have to adjust. It's better to be at 375-380° F, add the donuts and have the temp come down to 360° F. Add three or four donuts to the hot oil and fry 30 to 45 seconds per side or until golden brown. Remove from oil and drain on paper towels.

for the glaze-

1. While the donuts are cooling, whisk all the ingredients together for the glaze. Add the milk in bit by bit until the glaze is a little runnier than white school glue. Dip the top of each donut into the glaze and place on cooling rack to drip down. Enjoy warm or at room temperature.