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In the bowl of stand mixer, combine milk, yeast, and sugar. Allow mixture to sit for 5 minutes. Whisk in egg until incorporated. In a large bowl, whisk together flour and salt. Attach dough hook attachment to stand mixer. With the mixer running on low, add 1/3 of flour mixture.

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If using a stand mixer: combine and knead all the ingredients on low speed for about 8 minutes. Rub a little oil on your hands to remove it from the bowl. If preparing manually: use a silicon spatular to mix and combine all the ingredients into a rough-looking dough. Cover and rest for 15 mins.

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Whisk the butter and eggs into the milk mixture. Pour the cooled butter into the milk mixture and add 2 large eggs. Whisk to combine and break up the eggs. Add the flour and salt and knead the dough into a smooth, tacky dough. Add 4 cups all-purpose flour and 3/4 teaspoon kosher salt.

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Roll the dough out to 1/2-inch thickness. Cut the doughnuts using a 3-3.5-inch doughnut cutter. Line 1 or 2 baking sheets with parchment paper or a silicone baking mat. Place doughnuts (and doughnut holes!) onto the lined baking sheet (s), then lightly cover and allow to rest for 30 minutes as you heat the oil.

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Instructions. Preheat oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside. Make the donuts: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. Whisk the egg, brown sugar, milk, and yogurt together until smooth.

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Place the dough on a floured surface (use cake flour) and knead a few times to cover it with flour. Use a rolling pin to roll the dough to an 8"x12" rectangle. Use a knife or pizza cutter to cut the dough into smaller 2"x4" rectangles. Separate all of the sticks slightly and gently score the tops of each one.

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For the doughnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to.

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Press dough firmly to create an indentation. You want the top piece to stick to the bottom piece. Repeat with remaining pairs. Place assembled dough on parchment lined baking sheet. Ideally, you should end up with 10 pairs. Don't worry if the strips are not all the same size. The cookbook says the recipe will make between 8 to 10 donut sticks.

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Preheat the oven to 350°F. Grease the wells of a standard doughnut pan. To make the doughnuts: Beat together the butter, oil, and sugars until smooth. Add the egg, beating to combine. Stir in the baking powder, baking soda, salt, and sweet dough flavor. Beginning and ending with the flour, stir the flour into the butter mixture alternately.

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Roll out the dough into an 8×12-inch rectangle. Using a pizza cutter, slice it into 12 sections, each about 2 inches by 4 inches. Cut slits on the tops of each dough section. In a deep frying pot over medium heat, add 4 cups of oil. Heat the oil to 370°F. While the oil is heating, prepare the glaze.

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Heat the oil in a deep fryer (or use a large, heavy-bottomed pot with a thermometer) to 375˚F. Fry the doughnut sticks for 1-2 minutes, flipping halfway through, until golden brown. Remove the donut sticks from the fryer and place them on a paper towel lined plate to drain. Coat them with cinnamon sugar (find my recipe here) while still warm.

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Step 3: Cut the Donuts. Use a doughnut cutter to cut rounds as close together as possible, minimizing dough scraps. Be sure to flour the cutter between each cut so the dough doesn't stick to the cutter. Gather up the dough scraps and re-roll. Re-roll the dough only once, because overworked dough makes tough doughnuts.

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Dip a strip of dough into melted butter. Don't d rench it, but, be be sure to coat it well. Place in the basket of your air fryer. Cook for 4-5 minutes at 380 degrees or until browned. Remove from air fryer and place in storage bag of cinnamon sugar mixture. Seal the bag and shake to coat.

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Making the Batter: In a large mixing bowl, whisk together eggs, buttermilk, vanilla, and melted butter. Add the dry ingredients to the wet ingredients, stirring just until combined. Fold in chocolate chips if using. Spoon the batter into the greased donut pans or baking sheet, filling each well about half full.