Oil, for frying (I like a combination of equal parts canola oil and Spectrum nonhydrogenated vegetable shortening)
For the glaze
1 1/2 cups (173 g) confectioners’ sugar
1 tablespoon milk (any kind), plus more as necessary
Make the donut dough according to the relevant recipe instructions. Place the dough in a lightly greased container with a tight-fitting lid, cover, and place in the refrigerator to chill for about an hour, or up to 2 days. The dough will absorb more of the moisture and become much easier to handle after 24 hours, and working with it chilled will make it easier to avoid adding too much flour and lowering the moisture content of the dough. Turn out the chilled dough onto a lightly floured surface and using a very light touch, sprinkle it very lightly with more flour and knead it lightly by scraping the dough off the floured surface with a floured bench scraper, then folding it over on itself. Repeat scraping and folding until the dough has become smoother. Do not overwork the dough or you will incorporate too much flour and it will not rise properly.
Shaping the dough. Smooth the dough into a rectangle about 1-inch thick, sprinkling very lightly with flour to prevent sticking. With a floured round cookie cutter about 1 1/2-inches in diameter, cut out rounds of dough and place each piece on a parchment-lined baking sheet about 1/2-inch apart from one another. They should rise up, and not out, so they can be relatively close together. Gather, reroll scraps, and repeat the process until you’ve used up all the dough. Cover the baking sheet with lightly oiled plastic wrap, and set in a warm, draft-free location to rise for 30 minutes, or until puffed but not doubled in volume. The Bakes Bread dough will rise more quickly than the blog dough.
Frying the donut holes. As the dough is nearing the end of its rise, place about 3-inches of frying oil in a medium-size, heavy-bottom pot or fryer. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 350°F. Place the raised donut holes a few at a time in the hot oil, taking care not to crowd the oil. Fry until very lightly golden brown all over (1 to 2 minutes per side). As soon as each batch is removed from the fryer, place on a wire rack placed over paper towels to drain and cool completely.
Make the glaze once the donut holes are cool. In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix well, until a very thick paste forms. Add more milk by the drop, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it. Immerse each cooled donut hole in the glaze and lift out with the tines of a fork or chocolate dipping tool, and return to the wire rack for any excess glaze to drip off. Allow the glaze to set at room temperature and serve immediately.
Originally published on the blog in 2014. Some photos and video are new; recipe unchanged.