Donut dough

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250 grams flour

6 grams salt

28 grams sugar

4 eggs

8 grams active dry yeast

16 grams water

4 ounces soft butter

In a mixer bowl add the flour, salt and sugar.

In another bowl add active dry yeast and warm water. Mix together good.

On low speed with dough hook add the yeast mixture to the flour mixture then add the eggs. Mix on medium speed until incorporated into a ball. Now add the soft butter 1 tablespoon at a time until incorporated. Mix until a uniform ball for a 5-7 min.

Take the dough out and put in a lightly oiled bowl. Cover bowl with plastic and place in a warm place until doubled in size, about 1-2 hrs. Punch down dough and place a lightly floured sheet pan and wrap good, place in fridge for a couple of hours or overnight.

Take off of sheet pan and roll out on a lightly floured surface to about an 1/3 inch thickness.

Cut into donut shapes and place on a lightly oiled/sprayed pan. Lightly cover surface with plastic wrap and let it rest for about 30 min.

Heat a pot with oil to about 370-375F.

Place donuts (2-3) in oil carefully 1 min on each side or until lightly browned. Carefully remove from oil and place on a rack lined with paper towels.

Glaze donuts, roll in cinnamon sugar or fill with your favorite jelly.

Notes

The oil temperature will naturally lower and rise as you add and remove donuts to the oil. Make sure to keep an eye on the temperature and adjust the heat on your stove as needed to keep the temperature as close to 370-375°F as possible throughout the cooking process.

Chocolate glaze

• 4 ounces semisweet or dark chocolate chips
• ½ cup heavy whipping cream 4 ounces
• 2 tablespoons light corn syrup
• 2 teaspoons vanilla

• In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
• Place chocolate chips in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the corn syrup and vanilla.

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