-
1
For the glaze:
-
2
Place all of the ingredients in the bowl of an electric mixer.
-
3
Starting slow, whip with the paddle attachment until smooth and lump-free and just slightly thicker than pouring consistency.
-
4
Adjust with more powdered sugar and cream if necessary.
-
5
For the donuts:
-
6
In a small bowl, dissolve the yeast in the water and let stand for 5 minutes.
-
7
Then, place all of ingredients in the bowl of an electric stand mixer and mix on medium speed until the dough gathers on the hook.
-
8
Turn out onto a lightly floured board and knead just until smooth.
-
9
Divide the dough into 2 pieces and refrigerate for 30-60 minutes.
-
10
Remove 1 piece of dough from the refrigerator at a time and roll to 1/2-inch thickness.
-
11
Punch with a 2-inch donut cutter (or a 2-inch round cutter and a plain piping tip).
-
12
Let proof at room temperature until slightly puffed, about 10-15 minutes.
-
13
Heat 1-inch oil in a skillet to 350 degrees and fry for 15-30 seconds on each side.
-
14
Let the donuts cool and then glaze.
-
15
For the burger:
-
16
Season the beef with salt and pepper, to taste.
-
17
Divide up into 10 evenly sized balls and press down into patties.
-
18
Preheat the grill on medium-high heat and lightly coat the grates with oil.
-
19
Grill the burger patties to the desired temperature.
-
20
Add a slice of Cheddar on top of each patty.
-
21
Slice each donut down the middle, placing the patty in between and top with a light spread of mayonnaise.
-
22
Top with the other donut slice and serve.
