How to Make Homemade Glazed Doughnuts

Let Dough Rise Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a relatively warm environment for 1 52 hours or until double in size. For a tiny reduction in rise time see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.
Shape Doughnuts When the dough is
ready punch it down to release the air. Remove dough from the bowl and turn it out onto a lightly floured surface. Using a rolling pin roll the dough out until it is 12 inch thick. Using a 33 5inch doughnut cutter cut into doughnuts. Reroll the scraps and cut more. If you dont have a doughnut cutter you can use 1 large 1 smaller circle cookie cutter large should be about 3 and 12 inches.
Line 1 or 2 baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on each. Loosely cover and allow to rest for 30 minutes as you heat the oil. They will rise a bit as they rest. Place a cooling rack over another baking sheet.
Pour oil into a large heavyduty pot fitted with an oil thermometer. Turn stove on to medium heat. Heat oil to 375F 191C. Add 23 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal slotted spatula or metal slotted spoon. Be sure to lower stoves temperature if oil temperature is rising you want it to stay at 375F 191C. Wear kitchen gloves if oil is splashing. Place fried doughnuts onto prepared rack. Repeat with remaining doughnuts then turn off heat. See Note for doughnut holes.
Make the glaze Whisk all the glaze ingredients together. Dip each warm doughnut dont wait for them to cool! into the glaze making sure to coat both sides. Place back onto prepared rack as excess glaze drips down. After about 20 minutes the glaze will set.
Doughnuts are best enjoyed the same day. You can store leftover doughnuts in an airtight container at room temperature or in the refrigerator for another day or two