Yeast-Raised Donut Dough

Gently heat the milk, butter, sugar and salt in a small saucepan until the butter has melted. Set aside to cool.

Measure the warm water and yeast in the bowl of a stand mixer fitted with the paddle attachment. Allow to proof for about 5 minutes or until the yeast is frothy.

Once the milk/butter mixture has cooled to lukewarm, pour it into the yeast mixture. Add half of the flour and the baking powder.

Mix the dough on low speed until the flour is incorporated. Increase the speed to medium and beat until well combined.

Add the remaining flour, mixing on low speed, and then increase the speed to medium and beat well.

Switch to the dough hook attachment. Beat on medium speed until the dough pulls away from the bowl and becomes smooth and elastic, 5 to 6 minutes. The dough will be slightly sticky.

Cover the bowl with plastic wrap and allow the dough to rise until doubled in size, 1 to 1 ½ hours.

Long Johns Shape: Take the dough and place it on a floured surface. Roll the dough out into a 1/2-inch-thick rectangle. Using a floured bench scraper, cut the dough into 1” x 6” strips.

Round Filled Shape: Take the dough and place it on a floured surface. Roll the dough out into a 1/2-inch-thick circle. Use a 2 1/2- to 3- inch biscuit cutter to cut out rounds.

Note: Scraps may be rerolled and cut once.

Place the shaped dough on floured sheet trays and cover with kitchen towels. Allow to rise for 30 minutes.

Heat the oil in a French oven to 365º.

Fry the donuts 3 or 4 at a time for 1 to 2 minutes per side or until light golden brown. Adjust the flame under the pot to keep the temperature as close to 365º as possible.

Using a deep skimmer, transfer the donuts to a rack set over a sheet tray or paper towels. Allow to cool before filling and glazing.