• In the bowl of a stand mixer fitted with the dough hook attachment, add first seven ingredients.  Mix on low speed until combined.
• While the mixer is running, add flour one cup at a time.
• Turn mixer onto medium speed and allow it to mix for at least 10 minutes.  You want the gluten in the dough to be developed enough that you can pull the dough up and get it thin enough to see through it without it tearing.  This is sometimes called windowpane test.  (See video below)
• If you want to make cream filled donuts, it’s a good idea to make the cream filling while the donuts are mixing, so it can be well chilled before morning when you will fry the donuts.

Cream Filling Recipe

• 1 ½ cups sugar
• ½ cup cornstarch
• ½ teaspoon salt
• 4 cups milk
• 4 eggs
• 2 Tablespoons Butter
• 2 teaspoons vanilla extract
• In a small saucepan combine sugar, cornstarch, salt, and 2 cups milk. Bring to a boil over medium heat stirring constantly.
• Meanwhile, add 2 cups milk and 4 eggs to a bowl and stir well. When the mixture in the pan is thick, add a little bit of the thickened mixture to the milk/egg mixture in the bowl. Stir well, and then pour milk/egg mixture into the thickened milk/sugar mixture in the pan.
• Continuing stirring until thick.
• Remove from heat and add butter and vanilla. Stir well.
• Chill overnight.

Roll Out Donuts

• On a lightly floured surface, roll dough out until it is ½” thick.
• Using biscuit cutters, a donut cutter, or a wide mouth jar lid and a juice lid, cut out donuts.  You can cut them all into donut holes using the juice lid if you prefer.  If you want to make any jam or cream filled donuts, you’ll want to cut them out without any holes in them.
• Layer the donuts on two parchment lined baking sheets as you cut them out.  You will have to re-roll your dough at least once to get them all cut out and use up all your dough.
• Cover the cookie sheets with the other two cookie sheets to help seal in the moisture.  This will allow the donuts to rise and proof overnight, without them drying out.
• Allow to rise at room temperature overnight or 8-12 hours.
• In the morning, heat 3-4” of beef tallow or oil in a 6 quart dutch oven or similar sized heavy bottom pan over medium heat.  Heat until the oil is close to 375 degrees.  Keep in mind that your oil will cool off once you add the first round of donuts, so it’s best if the oil is on the hotter side.
• Carefully drop 3-4 donuts in the hot tallow or oil.  There should be enough oil in the pot that they donuts do not reach the bottom.  These are deep fat fried donuts, so the oil has to be deep enough that they will float.  Let them fry on one side just until that side starts to turn a golden brown.  This usually takes about a minute.
• Using metal tongs or a slotted spoon, flip the donuts over and fry on the other side just until brown.  Don’t fry them too long or they will get extra crispy and not be quite as good.
• Remove the donuts from the tallow and place on a baking rack that is on a baking sheet.  Allow the oil to drip off while frying the rest of the donuts.
• Check the oil temperature between each batch of donuts making sure it doesn’t drop below 350 degrees and go above 375 degrees.  Adjust heat as necessary.
• Continuing frying until all donuts are done (see video).  The excess oil can be saved for frying other things or for use in cooking.
• Mix up vanilla glaze or chocolate topping. (Recipe below)
• Fill donuts with filling if desired, or dip into glaze or toppings.  There are SO many ways to top these, so use your imagination.
• Enjoy with some coffee or tea and a side of fresh fruit for a delicious and comforting breakfast.
• Store leftovers in an airtight container on the counter for a couple of days (I bet they’ll never last that long).  These donuts can also be frozen before adding the toppings for up to three months.

Vanilla Glaze

• ¼ cup melted butter
• 2 teaspoons vanilla
• 2 cups powdered sugar
• 3-4 Tablespoons milk (more if necessary to make the right consistency)
• Mix all together in a bowl, and dip warm donuts into glaze.

Chocolate Topping

• ⅔ cup heavy cream
• 2 cups chocolate chips
• Heat cream in a small saucepan until not quite boiling. Turn off heat and add chocolate chips. Once chocolate chips are hot, stir well. Dip warm donuts in the chocolate glaze before serving.