¾ cup (180 grams) warm water (105°F/41°C to 110°F/43°C)
6 tablespoons (72 grams) granulated sugar, divided
1 tablespoon (9 grams) active dry yeast*
6¼ cups (781 grams) all-purpose flour, plus more for dusting
1 cup (240 grams) whole milk, room temperature
¾ cup (95 grams) bread flour
¾ cup (170 grams) unsalted butter, melted and cooled for 10 minutes
3 large eggs (150 grams), room temperature
1½ tablespoons (19.5 grams) vanilla extract
2¼ teaspoons (6.75 grams) kosher salt
Vegetable oil, for frying
In the bowl of a stand mixer, stir together ¾ cup (180 grams) warm water, 2 tablespoons (24 grams) sugar, and yeast by hand. Let stand until foamy, 5 to 10 minutes.
Add 2¼ cups (281 grams) all-purpose flour, milk, bread flour, melted butter, eggs, vanilla, salt, and remaining 4 tablespoons (48 grams) sugar to yeast mixture; using the paddle attachment, beat at low speed just until combined. Increase mixer speed to medium; beat until well combined, about 1 minute. With mixer on low speed, gradually add remaining 4 cups (500 grams) all-purpose flour, beating just until combined and a shaggy dough forms, about 1 minute.
Switch to the dough hook attachment. Beat at medium-low speed just until dough pulls away from sides of bowl, 8 to 10 minutes. (Dough will still be quite soft and slightly sticky but should not seem excessively wet.)
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
Line a rimmed baking sheet with plastic wrap. Punch down dough; turn out onto prepared pan. Tightly cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight.
Spray 3 to 4 baking sheets with cooking spray. Cut 15 (5-inch) squares of parchment paper, and place on prepared pans.
Lightly dust work surface with all-purpose flour; turn out dough onto prepared surface, and roll to ½-inch thickness. Using a 3½-inch doughnut cutter or 3½-inch round cutter dipped in flour, cut dough. (Alternatively, use a small glass to cut a large round; to make a ring-shaped doughnut, punch a hole in the center with your finger, and gently stretch the hole to a 1½-inch-diameter circle.) Gently transfer doughnuts to prepared parchment squares, spacing at least 2 inches apart. Transfer doughnut holes to remaining pan.
Reroll scraps; let dough stand for 10 minutes. Cut dough, and place on prepared parchment squares. (Discard any remaining dough scraps.) Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 45 minutes for doughnut holes and 1 to 1½ hours for doughnuts.
In 4- to 6-quart cast-iron Dutch oven or other heavy-bottomed saucepan, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 365°F (185°C). Line several rimmed baking sheets with paper towels.
Using parchment paper to pick up doughnut holes, transfer doughnut holes in batches to hot oil, letting holes gently fall off paper into oil. (Do not place parchment in oil.) Fry in batches until golden brown, about 2 minutes, turning halfway through frying. Using a spider strainer, remove doughnut holes, and let drain on prepared pans.
Using parchment paper to pick up doughnuts, transfer doughnuts in batches to hot oil, letting doughnuts gently fall off paper into oil. (Do not place parchment paper in oil.) Fry doughnuts in batches until golden brown, about 1 minute per side. Using a spider strainer, remove doughnuts, and let drain on prepared pans. Fill and glaze as desired. Best served same day.
VANILLA GLAZE
Makes about 2 cups
3½ cups (420 grams) confectioners’ sugar, sifted
5 tablespoons (75 grams) whole milk
2½ tablespoons (52.5 grams) light corn syrup
½ teaspoon (1.5 grams) kosher salt
½ teaspoon (2 grams) vanilla extract
In a medium bowl, whisk together all ingredients until smooth and well combined. Use immediately.
CHOCOLATE GLAZE
Makes about 1½ cups
3 cups (360 grams) confectioners’ sugar
⅓ cup (25 grams) Dutch process cocoa powder
½ teaspoon (1.5 grams) kosher salt
6 tablespoons (90 grams) whole milk
1½ tablespoons (31.5 grams) light corn syrup
1½ teaspoons (6 grams) vanilla extract
In a medium bowl, sift together confectioners’ sugar, cocoa, and salt. Whisk in milk, corn syrup, and vanilla until smooth and well combined. Use immediately.
You Gotta Make This 