Fluffy Glazed Donuts🍩🤎 I was planning on making a classic glazed donut and got carried away with making a pull apart snowflake version 🫠❄️. I’m not mad at the decision though 🫣 Yeast mixture : 2/3 cup warm milk, 105°-115°F (160g) 1/3 cup warm water, 105°-115°F (80g) 1 tbsp yeast (instant or active) (9g) 1 tbsp granulated sugar (12.5g) Wet ingredients: 3 large eggs, room temp 1/2 cup granulated sugar (100g) 1 tbsp vanilla extract 1/2 cup butter, softened (113g) (Added at the end) Dry ingredients: 5 cups flour (650g) + extra 1/2-3/4 cups (65g-98g) Ap or Bread 1 1/2 tsp salt **Oil to fry in Glaze: 4 cups powdered sugar (480g) 1/2 cup hot milk (120g) 1/2-1 tbsp vanilla extract Instructions: 1.) In large bowl whisk together the warm milk, water, sugar and yeast and allow to sit for 5 minutes until fluffy, then whisk in the sugar, eggs, and vanilla extract. After mix in 5 cups of flour and salt (add an extra 1/2 cup as needed a couple tbsp at a time).The dough should be tacky not sticky, knead for 10 minutes then cover and rest for 10 minutes. After the rest add in the butter a couple tbsp at a time and knead for 10-15 minutes. Place the kneaded dough into a lightly greased bowl then cover and proof for 45-60 minutes or until doubled in size (Or you can do an overnight rise). 3.) Once doubled in size roll or cut the dough how ever you prefer into your donuts shape( if making the pull-apart design, just cut out a bunch of donut wholes then stick them together with one in the center and 6 surrounding it). Place the cut out donuts on parchment paper then cover and proof for 30-45 minutes or until almost doubled in size. Once doubled fry at 350F until golden brown on each side, then while still hot roll into cinnamon sugar. Allow to cool and enjoy 🫶 Glaze: 1.) In a pot heat your milk until bubbles form and it’s on the edge of boiling, then add it to your powdered sugar and add in your vanilla. Whisk the glaze together until smooth, then cover until use Tips/info: Yeast: Both instant and active yeast work in the recipe, I used instant, if you use active be aware that it’ll take longer to rise Kneading: We knead the dough first without the butter to allow the gluten to have a better chance at developing and once developed we then rest to allow the gluten to rest a build strong dough. I used a stand mixer to make my dough. A tip I have kneading with a stand mixer is after kneading with it is to strengthen it by hand with a few slap and folds. Proof/Rise: For the first rise allow to the dough to get become almost doubled in size or do an overnight proof in the fridge (which I prefer). For the 2nd rise proof I don’t recommend fully getting to doubled in size as it can cause you to over proof and make your donuts collapse while frying. Try and get it about 80-90% increased in size Frying: Fry in a deep fryer until golden brown. Roll in cinnamon sugar while still hot from the fryer to allow the sugar to bind to the doughnuts properly. #bakingrecipe #christmas #glazeddonuts #donuts #christmasbaking - @honeybakes2