This recipe is fantastic and I will be making these again and again and again! Makes about 18.
1 1/8 c (266 ml) whole milk
1/4 c (50 g) sugar
2 1/4 tsp (one package) instant or active dry yeast
4 c (500 g) flour
1/4 tsp salt
2 eggs, beaten and at room temp
10 tbls (142 g) unsalted butter, melted and cooled to room temp
Canola Oil (for frying)
Place the sugar in the bowl you plan to make the dough in. Set aside.
Heat the milk in a small saucepan or in the microwave to 110F-115F (43C-46C). Meanwhile, put the sugar in a large mixing bowl. When milk is the correct temperature, pour over sugar, stir to dissolve, then add the yeast. Let set at least five minutes until foamy.
Measure the flour and salt into a bowl, and stir to combine. Set aside.
Add beaten eggs and cooled butter to the yeast mixture and beat well (I used the paddle attachment on my stand mixer) to combine. When the mixture is thoroughly combined, begin adding the flour mixture in 1/4 to 1/2 cup increments, allowing it to mix in very well before the next addition. When the dough starts to become quite thick, pour it onto a lightly dusted counter and knead. Do not add much more flour than is called for unless absolutely necessary and dust the counter lightly if needed during the process. Knead until the gluten is well-developed and it passes the window pane test.
Form the dough into a rough ball and place in a well oiled bowl. Rub a little oil onto the top of the dough, cover with plastic wrap and refrigerate overnight or at least 8 hours.
In the morning, place chilled dough on a well-floured surface and roll out to a thickness of 1/4 inch to 1/3 inch. Cut with desired size cutters (Mrs. Drummond recommends 3 inch and 1 1/2 inch), and place cut rounds onto a lightly-floured baking sheet. Repeat process with rerolled scraps. Cover with plastic wrap or a light towel, and allow to rise 1 to 1 1/2 hours in a warm place. They should appear very fluffy and quite a bit taller.
My method is to place the pans in a cool oven with a pan of water that has been brought to a boil placed on the rack beneath them.
When the doughnuts are ready to be fried, heat oil in a deep fryer, dutch oven or cast-iron pan to 375F (195C). Carefully add one or two doughnuts at a time, letting them cook about one minute on each side. Remove from oil with a slotted spoon, allowing excess grease to drip into pan, then place on a pile of paper towels. Flip to a clean part of the towels after five seconds and allow to cool completely. Repeat and be sure to keep a close eye on that oil temperature!
1/2 c (118 g) unsalted butter, chopped
1/4 c (59 ml) whole milk
1 tbls light corn syrup
2 tsp vanilla
4 oz (113 g) bittersweet chocolate, chopped
2 c (312 g)confectioners' sugar, sifted
Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Place on a cooling rack and allow glaze to set for 30 torturous minutes before serving.