Step 1

In a saucepan over medium heat, add the milk and cook until foamy at the sides and a light skin has appeared on top of the milk, do not boil. Remove from heat and pour into the measuring cup holding the water. Once the milk is only warm and not burning hot, add the yeast and 1 teaspoon sugar, set aside to foam.

Step 2

In the bowl of a standing mixer fitted with the dough hook, add the flour and remaining sugar and mix to combine. Gently pour in the yeast mixture and begin on low speed, then add in the salt and eggs. Mix for 2 minutes then, a tablespoon at a time, alternating between the two add in the butter and shortening, mixing completely after each addition. Do not be worried if you see the chunks of butter slapping around in the bowl, it will eventually combine in the flour. Continue to knead until the dough is sticky but has come together. Transfer to a lightly oiled bowl, flipping the dough over once to cover it in oil and cover with a towel. Allow to rise for 2 hours. Cover with plastic wrap and place in the refrigerator overnight or for 8 hours.

Step 3

Remove the bowl from the fridge and roll out on a lightly greased surface or a very large silpat which is what I prefer, until about 1/4” thick, or 12x16”. Place parchment paper on two cookie sheets and lightly spray with nonstick spray. Set aside.

Step 4

Using a donut cutter or a small and large biscuit cutter, cut out donuts. Allow scraps to rest for 15 minutes then pull together and roll out again to finish cutting. OR and most of the time I do this, just cut the remaining scraps and allow them to be crazy shapes for the kids. Gently lift donuts onto the parchment lined baking sheets and cover with a towel for 1-2 hours or until puffy. Alternately you could heat an oven to 170 degrees for 10 minutes, turn off the oven and after a few minutes put the sheets in to rise a little more quickly.

Step 5

Prepare the glaze by whisking together all ingredients. Set aside in a casserole dish and also set aside two short cups and a long wooden dowel or long wooden spoon.

Step 6

Heat a large dutch oven over medium heat to 350 degrees. Always use a thermometer as the donuts will under or over cook easily so keeping a proper temperature is key.

Step 7

On a large cookie sheet, line 2 layers of paper towels to absorb excess oil.

Step 8

Cut the parchment between donuts, lift and gently turn over so the bottoms are up in the oil, being sure to only cook a few at a time, and cook for 1- 1 1/2 minutes or until golden, flip and cook another minute on the other side. Remove to the paper towel baking sheets.

Step 9

Once the donuts are only just warm and no longer hot, dip all sides in the glaze and string along the dowel then place a cup under each end and allow the glaze to drip back into the dish. Once they are done dripping, remove to a cooling rack and repeat. If you don’t have a dowel or spoon, just dip and place on a cooling rack over parchment paper to catch drips.

Step 10

Enjoy!