1 1/3 cups warm milk, ( I only had rice milk on hand and so that is what I used)
2 1/4 teaspoons active dry yeast
2 tablespoons butter
2/3 cup sugar
5 cups all-purpose flour
1 teaspoon fine grain sea salt
1) In a large bowl, add the yeast to 1/3 cup of the milk. Let stand until frothy--about 5 minutes.
2) In a separate bowl, combine the butter and sugar and 1 cup of milk. Stir together well.
3) Add milk mixture to yeast mixture and mix. **I used the dough hook on my stand mixer as I don't like to change attachments all the time. However, if you aren't lazy you may want to start with the paddle attachment and then move to the dough hook once you get it all combined.**
4) Slowly add the eggs and flour. Let the dough hook do the work here and really mix up your dough. You will want the dough to pull away from the sides and become smooth and supple. You may need to add a bit more flour or milk to get it to the correct consistency.
5) Place your dough ball in a lightly oiled bowl and cover in a warm area. I put mine on a shelf outside since it has been so warm lately. Or, you can just set on the stove-top with the oven on. Let rise for 1 hour or until doubled in size.
6) After an hour, punch down your dough and roll it out into a rectangle. If you have a doughnut cutter, use that to cut out your shapes. I used a round cookie cutter (about 3 inches) and a tiny round cookie cutter to cut out the circles.
7) Transfer your doughnut shapes to parchment covered cookie sheet and cover, again. Let rise for another hour. And, then bake at 375 degrees for 6-8 minutes. Alternatively, you can let them rise for one hour and then put the in the refrigerator to bake on command. Just let them sit at room temperature for a bit before you put them in the oven.
8 ) Once baked, let them cool for a couple of minutes and then dip them into the glaze and let cool on racks.