Step 1

Place the milk in a microwave safe bowl or measuring cup. Microwave on high in 30-second increments until the milk is warm but not hot.

Step 2

Add sugar to milk. Stir to dissolve. Add the yeast. Stir gently, then let sit for 10 minutes.

Step 3

In a small bowl whisk together the eggs and melted butter. In a separate bowl, whisk together the flour and salt. Set aside.

Step 4

Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook. With the mixer on medium-low speed, pour in the yeast mixture. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.

Step 5

With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.

Step 6

Stop the mixer, scrape the bowl, then turn the mixer on medium-low speed for five whole minutes.

Step 7

After five minutes, stop the mixer and scrape the bottom of the bowl. Turn on the mixer for 30 seconds.

Step 8

Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes. After 10 minutes, transfer dough to a lightly oiled bowl. Gently turn the dough to coat, then cover the bowl with plastic wrap.

Step 9

Place the bowl in a warm place in your kitchen and let rise for about 1 hour, until doubled in size. If your kitchen is drafty, try placing the bowl in your oven with ONLY the oven light on (do not turn the oven on).

Step 10

Once doubled in size, proceed to making the doughnuts.

Step 11

Place the bowl in the refrigerator. Refrigerate the dough for at least 8 hours, or overnight. The next day, proceed to making the doughnuts.

Step 12

Gently turn out dough onto a lightly floured surface. Roll out to 1/4 to 1/3-inch thickness.

Step 13

Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.

Step 14

Cut holes out of each round using a 1-inch cutter. If you have extra scraps of dough, use the 1-inch cutter to cut out extra doughnut holes.

Step 15

Place both doughnuts and holes on a floured baking sheet.

Step 16

Cover with a large tea towel and place in a warm place in your kitchen.

Step 17

Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughnuts should be visibly puffier and appear to be airy.

Step 18

Heat at least 1 quart of canola oil in a large heavy-bottomed pot until the temperature reaches 375 to 380°F —do not let it get hotter than 380°F! 375°F is ideal; keep the thermometer in the pan to continually monitor and adjust your burner as necessary to maintain the temperature.

Step 19

One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.

Step 20

Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.

Step 21

Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then move the doughnut to a wire rack set over a rimmed baking sheet.

Step 22

Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.

Step 23

Allow doughnuts to slightly cool.

Step 24

Mix all glaze ingredients in a bowl until completely smooth.

Step 25

One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with a slotted spoon.)

Step 26

Remove from glaze, then return them right-side up to the wire rack still set over the rimmed baking sheet. The baking sheet will catch any excess glaze that drips off.

Step 27

Serve warm if possible, or room temperature.