Brioche Donuts with Chocolate Glaze

Directions

• In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt. Mix briefly to evenly distribute.
• Add milk and eggs. Mix on low speed until a rough, shaggy dough forms, scraping down the bowl as needed.
• Increase speed to medium-low and knead for 1–2 minutes, until the dough begins to smooth and forms a ball.
• With the mixer running, add the softened butter one piece at a time (I generally do about 1 tablespoon), allowing each addition to fully incorporate before adding the next.
• Continue kneading for 5–7 minutes, until the dough is smooth, glossy, and pulls away from the sides of the bowl.
• Transfer dough to a lightly greased bowl. Cover and let rise in a warm place until doubled in size, about 1–2 hours.
• Punch down dough and turn out onto a lightly floured surface. Lightly flour the top of the dough and rolling pin.
• Roll dough to ½-inch thickness. Cut donuts using a 3.5-inch round cutter and a 1-inch cutter for the centers. Gather the dough scraps into a loose ball, cover with plastic wrap, and let rest for 10–15 minutes. Then roll out again and cut additional donuts.
• Place donuts and donut holes onto baking sheets lined with parchment paper, spacing them at least 2 inches apart. Cover with plastic wrap and refrigerate overnight, 8–12 hours.
• Remove donuts from the refrigerator and let rest at room temperature for 20–30 minutes, until slightly puffy but still cool.
• Heat 2-3 inches of vegetable oil in a heavy-bottomed pot to 350°F. Set a wire rack inside a large baking pan.
• Fry donuts in batches for 2–3 minutes per side, until deep golden brown. The donut holes will cook much faster. Use a slotted spoon to transfer them to the wire rack to cool.
• Make the glaze. In a medium bowl, whisk together powdered sugar, unsweetened cocoa powder, salt, and melted butter. Add 3 tablespoons chocolate or regular milk. Continue adding milk, 1/2 tablespoon at a time, until the glaze is thick but pourable. It should ribbon off the whisk and slowly settle back into the bowl.
• Dip the tops of completely cooled donuts into the glaze, allowing excess to drip off. Set glazed donuts on a wire rack and let stand until the glaze sets, about 10–15 minutes.