Doughnuts

Instructions

Cook along with these step-by-step instructions

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DOUGHNUTS

Whisk flour, yeast, and salt together in bowl of stand mixer. Whisk milk, eggs, and 6 tablespoons sugar in 4-cup liquid measuring cup until sugar has dissolved. Using dough hook on low speed, slowly add milk mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed.
Increase speed to medium-low, add butter, 1 tablespoon at a time, and knead until butter is fully incorporated, about 3 minutes. Continue to knead until dough is smooth and elastic and clears sides of bowl but sticks to bottom, about 8 minutes.
Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until nearly doubled in size, 2 to 2½ hours. (Unrisen dough can be refrigerated for at least 8 hours or up to 16 hours; let sit at room temperature for 1 hour before rolling in step 4.)
Set wire rack in rimmed baking sheet. Line second sheet with parchment paper and dust lightly with flour. Press down on dough to deflate, then transfer to lightly floured counter. Press and roll dough into 12-inch round, about ½ inch thick.
Cut dough using 2½- or 3-inch doughnut cutter, gathering scraps and rerolling them as needed. Place doughnut rings and holes on floured sheet, cover loosely with greased plastic, and let rise until puffy, 30 to 45 minutes.
Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 375 degrees. Working in batches of 4 dough holes and 4 dough rings at a time, fry until golden brown, about 30 seconds per side for holes and 45 to 60 seconds per side for doughnuts.
Using wire skimmer or slotted spoon, transfer doughnuts and doughnut holes to prepared wire rack.
Spread remaining sugar in shallow dish. Let doughnuts and doughnut holes cool for 10 minutes, then roll in sugar to coat. Serve warm or at room temperature.

CINNAMON-SUGAR

Whisk 1 tablespoon ground cinnamon into sugar before rolling doughnuts and doughnut holes in step 8.

VANILLA GLAZE

Omit 1 cup sugar for rolling. While doughnuts are cooling, whisk ½ cup half-and-half, 3 cups confectioners’ sugar, sifted, and 1 teaspoon vanilla extract in medium bowl until combined. When doughnuts have cooled, dip 1 side of each doughnut into glaze, let excess drip off, and transfer to wire rack. Let glaze set, about 15 minutes, before serving.

CHOCOLATE GLAZE

For chocolate-glazed doughnuts: Omit 1 cup sugar for rolling. While doughnuts are cooling, place 4 ounces finely chopped semisweet or bittersweet chocolate in small bowl. Add ½ cup hot half-and-half and whisk together to melt chocolate. Add 2 cups confectioners’ sugar, sifted, and whisk until no lumps remain. When doughnuts have cooled, dip 1 side of each doughnut into glaze, let excess drip off, and transfer to wire rack. Let glaze set, about 15 minutes, before serving.