Layers and layers of crispy, buttery yeasted laminated dough that yield a tender bite are cut and fried into croissant like donuts!
In the bowl of your stand mixer, add warmed milk, yeast, and 1 teaspoon of the sugar. Allow to proof for 15 minutes.
Then gently whisk in eggs.
Then use dough hook and turn mixer to medium low speed. Gradually add in the flour, finishing with the salt. Note that this is a wet dough. Don’t add more flour.
Once the dough begins to form after about 5 minutes, add the 1/4 cup of butter In tablespoon increments. Allow each butter piece to incorporate into dough.
Turn mixer to medium high and allow dough to knead for 10 minutes.
Butter a large bowl.
Scrape dough into the bowl. Cover with plastic wrap. Chill at least 24 hours.
Then lightly flour a cold surface, like a marble pastry board or your countertop. Add cold dough. Shape and roll into a rectangle of 18 x 12.
Use a spatula to smooth out butter. Then spread over the dough.
Fold the dough into thirds. Bring short bottom end up to middle. Then bring top over that. Press to seal and then roll out into a rectangle. Repeat this process 5 more times. Lightly flour surface and top of dough as necessary.
Then roll into final rectangle. Dip a biscuit cutter or donut cutter into flour and cut out rounds. Place them onto parchment lined baking sheets. Cover loosely with plastic wrap. Allow to rise 1 hour.
Heat oil in a large dutch oven to 350 degrees F.
Add donuts in single layer batches. Fry 90-120 seconds. Flip and repeat.
Remove donuts to a paper towel lined cooling rack set over a baking sheet.
Once cool enough to handle, glaze and serve.
To make this simple glaze, whisk up the glaze ingredients in a bowl until smooth.