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To Make the Dough:
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1. Make sure milk is nice and warm, but not overly hot.
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2. Add sugar to milk. Stir to dissolve.
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3. Add yeast into a small bowl.
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4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
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5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won't be overly hot.
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6. Add beaten eggs to melted butter, stirring constantly to make sure the butter's not too hot for the eggs.
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7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
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8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
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9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it's thoroughly combined.
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10. 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.
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11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
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12. After five minutes, stop the mixer and scrape the bottom of the bowl.
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13. Turn on the mixer for 30 seconds.
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14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
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15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
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16. Refrigerate dough for at least 8 hours, or overnight.
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To Make the Doughnuts:
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1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
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2. Roll out to 1/4 to 1/3-inch thickness.
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3. 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.
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4. Cut holes out of each round using a 1 1/2-inch cutter.
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5. Place both doughnuts and holes on a floured baking sheet.
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6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
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7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
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To Fry the Dougnuts.
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1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees-do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
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2. 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.
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3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
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4. 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 flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
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5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
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6. Allow doughnuts to slightly cool.
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To Glaze.
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1. Mix all glaze ingredients in a bowl until completely smooth.
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2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.).
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4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.).
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5. Serve warm if possible, or room temperature.
