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In a measuring cup add warm water and yeast together. Stir together to combine, then allow to sit until it becomes foamy, about 10 minutes. Meanwhile, in a separate bowl, whisk together the flour and the salt, and set aside.
Add buttermilk, beaten egg, butter, and sugar to the stand mixer and whisk together to combine. Add bloomed yeast-milk to stand mixer and whisk to combine. Add the flour/salt to the stand mixer, and mix with a wooden spoon.
Next, attach the dough hook onto the stand mixer, and place on medium-low speed. and mix for around 5-10 minutes for the dough to form. When ready it should be smooth, elastic, and a little bit tacky to the touch.
Transfer dough to a greased large bowl, cover with plastic wrap, then place in a warm area to rise for about two hours, or until the dough is doubled in size.
Turn the proofed dough out onto a lightly floured work surface and roll out to be about ½” thick. Using cookie cutters (I use a 3” cookie cutter and a 1” cookie cutter), cut out your donuts and their holes, then transfer them onto a parchment lined baking sheet. For easy transferring into the oil, cut out 4” square parchment sheets to place each donut on to proof – the parchment can be placed into the hot oil with the donut, then removed after. Ensure there is enough space between each donut to allow for rising room (I typically use 2 baking sheets for this).
Place the donuts into a warm, humid area to rise for about 20 minutes. The best place/way to do this is by placing the baking sheets onto the top and middle racks of your oven, then place a baking pan onto the bottom rack, then fill the baking pan with boiling water. Close the oven, then turn it on to 350°F for exactly one minute, then immediately turn it off (do not let the oven actually reach 350°F, you are only turning the oven on for 1 minute to slightly warm the oven to encourage rising). Alternatively, if your oven has a ‘bread proof' function just turn that on instead.
Meanwhile, add oil to a large wide pot, such as a Dutch oven, filling it about halfway. Heat the oil over medium-high heat until it reaches between 350°F or 375°F. When ready, carefully (don’t be too aggressive or the donuts will deflate) pick up the donuts and place them into hot oil, and fry for about 1 ½ minutes per side, or until golden brown. Then place onto paper towel-lined baking sheet to cool off. Allow to cool to almost room temperature before glazing.
Add chopped chocolate to a microwave proof bowl and place in microwave for 1 minute, or until melted (check at 1 minute, stir, and return to microwave if needed in 20 second intervals until melted).
Once the chocolate has completely melted, add the butter and corn syrup then stir together until the butter has melted and everything is well combined.
Transfer glaze to a wide-mouthed bowl, then glaze each cooled donut top with the chocolate glaze, decorate with sprinkles, then allow the glaze to set for 10-15 minutes before eating.