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Instructions. In the bowl of a stand mixer, combine 4 cups of the flour, sugar, salt and yeast. Mix to combine. Grate the cold butter into the flour mixture and toss to coat the butter with flour. Make a well in the center of the flour mixture and add in two eggs, milk, water and vanilla.
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Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more. Step 5 Make glaze: In a large bowl, whisk together milk, powdered sugar, and vanilla.
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Place the dough in a greased bowl, turn it over to coat the top, cover, and let it rise for 1 1/2 to 2 hours, until doubled in bulk. To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4" thick, and cut out doughnuts with a 2 1/2" to 3" round cutter. Cover loosely with greased plastic wrap.
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Roll the dough out to 1/2-inch thickness. Cut the doughnuts using a 3-3.5-inch doughnut cutter. Line 1 or 2 baking sheets with parchment paper or a silicone baking mat. Place doughnuts (and doughnut holes!) onto the lined baking sheet (s), then lightly cover and allow to rest for 30 minutes as you heat the oil.
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Carefully measure 3 and 1/4 cups bread flour (spoon the flour into the measuring cup, then level off the top.) Add the flour to your yeast mixture but don't stir yet. Add 2 and 1/2 teaspoons kosher salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda. Stir this into the flour. Knead the dough.
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Sprinkle the yeast over the water and stir to combine. Set aside for 10 - 15 minutes to activate the yeast. The yeast should become frothy when activated. 120 mL lukewarm water, 1 tbsp active dry yeast, 50 g sugar. Add the activated yeast into the mixing bowl, along with the rest of the sugar, milk, egg and yolk.
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Donut Dough. Mix the flour with sugar, salt, and yeast. Add the milk, egg, and water roux and knead the dough until smooth. It's a little sticky, so using a (stand) mixer can come in handy. Once it's formed a smooth cohesive dough, add the butter and continue to knead until that's been fully incorporated.
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Directions. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer.
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Make donut dough: Mix together 3 1/4 cups flour, 1 cup warm milk, 2 oz room temperature butter, 3 yolks, 2 tbsp sugar, 1/4 teaspoon salt, and the proofed yeast mixture in mixer on low speed, with the dough hook attachment until the dough comes together, about 2 minutes. Slightly increase the speed and knead for another 15-20 minutes or until.
