Glazed Donuts ( makes 20 to 24 donuts)
1 1 /2 cups (367g) whole milk, heated
1 /2 cup (100g) sugar
1 teaspoon salt
1 /2 cup (113g) unsalted butter
1 1 /2 cups (355g) warm water
2 teaspoons sugar
2 packages of active yeast, about 4 1/2 teaspoons
2 large eggs, room temperature
9 cups (1,125g) all-purpose flour
4 cups (500g) confectioners sugar
2 teaspoons corn syrup
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4-1/2 cup milk
In a medium saucepan over medium-high heat, pour milk. When the milk is hot but not boiling, add in the sugar, salt, and butter. Set aside to cool down. (about 5-10 minutes)
Add yeast packets and 2 teaspoons sugar to warm water.
Let sit for 5 minutes, allowing mixture to grow and bubble. If your yeast does not bubble, it may be bad and this is a good time to start again.
In the bowl of a stand mixer fitted with the dough hook attachment, add in the milk mixture and water mixture. To this add the eggs and mix for a couple of minutes to combine.
Add in the flour 1 cup at a time with the mixer on low.After last flour has been added knead for 10 minutes.
Drop the dough into a greased bowl and let rise 1 hour. It should double in size.
After an hour, punch down the dough. Allow dough to rise for 1 more hour.
On the last rise, prepare the glaze. Mix all ingredients in a medium to large bowl. Whisk until they are smooth and you have reached the desired consistency.
PREPARING THE DONUTS
Roll out the dough to 1/2 inch or up to 3/4 inches thick. It is important to make sure the dough is at least 1/2 thick or your donuts will be too flat.
Once rolled out, use a donut cutter to cut out shapes. If you do not have a donut cutter, use a round tool like a kitchen glass or a jar lid that is about 3-inches across. You can use a bottle cap or small shot glass for the smaller hole.
Set cut-out donuts on a baking sheet. I filled up 4 baking sheets with donuts and donut holes.
Starting with the first pan of donuts you cutout (meaning that those donuts have been allowed to rise a bit more while you cut out the rest) drop one donut at a time into vegetable oil that has been heated to 350°F.
Allow each donut to brown for 45seconds to 1 minute on one side, and then flip over so that the other side may brown.
Carefully remove donut from oil and set on a plate lined with paper towels.
While donuts are warm, submerge into the glaze. Using a wooden spoon handle or a fork, rotate the donut so that both sides are covered. Lift and let drain into the bowl, then move the donut to a baking sheet with a cooling rack in it.
Donuts can be enjoyed immediately or you can double dip them depending on how much glaze you like. Enjoy !