Ingredients

• 1 cup (237) milk 

• 2.5 tsp (7g) instant yeast 

• 2 eggs 

• 1/2 cup (113g) butter, melted cooled 

• 3 Tbsp (40g) granulated sugar 

• 1 Tbsp (16g) light brown 

• 1.5 tsp (6g) fine sea salt 

• 4 cups (560g) all purpose flour 

• High heat neutral oil for frying (about 2-3 quarts)

Chocolate glaze  

• 1 1/3 cup (175g) pow sugar 

• 3 heaping tbsp  (26g) cocoa pow 

• 1/2 tsp salt 

• 2 Tbsp water  

Directions

Start by mixing milk and instant yeast and set to the side for 10 minutes.

Into the bowl of a stand mixer, add and combine all dry ingredients until incorporated. Pour half the mixture into a separate bowl.

Crack and whisk the eggs into a small bowl. 

Add the beaten eggs, instant yeast mixture, and melted butter to the dry ingredients while whisking on medium-low speed.

Mix until homogeneous before adding the rest of the flour mixture. Continue mixing until a dough forms.

Knead dough on a countertop surface for a minute until smooth and form into a taut ball.

Place in a greased bowl, cover with a damp towel and let rise at room temperature for 1 hour.

On a lightly floured surface, flour the dough and roll out until ½’ thick and cut out as many pieces as possible using a biscuit cutter.

In the center of each piece, cut out using a 1” biscuit cutter. 

Place onto a lightly floured baking sheet, cover with a damp towel and let rise for 45-60 minutes. 

Preheat frying oil to 350℉ in a heavy bottom pot. Fry each side for 2-3 minutes. Cool on a wire rack. 

Dunk donut into the desired icing and let drip dry on a wire rack.

Glaze

In a medium bowl, mix together sugar, cocoa powder, and salt. Add water little by little until it forms into a nice consistency.

In a separate bowl, add and combine powdered sugar with milk. Whisk to combine. Optionally whisk in vanilla pod beans with a pinch of salt.