Day One - Make the dough

Sponge

• Stir together in a medium bowl: warm water and yeast.
• Let stand until the yeast is dissolved – approximately 5 minutes.
• Add 1 cup flour to yeast mixture and stir until smooth.
• Cover the bowl tightly with plastic wrap and let rise in a warm place until bubbly, about 30-60 minutes.

Pre-Dough

• While waiting for the sponge to rise, in another bowl beat 10 tablespoons of unsalted butter and 2/3 cup of sugar until light and fluffy.
• Slowly add 3 eggs, 1 at a time – thoroughly mixing each in before adding the next.
• Gradually add 2 teaspoons of vanilla extract and 1 teaspoon of salt. (*Optional: lemon/orange zest.)

Bringing the dough together

• Attach the dough hook to mixer.
• Add the sponge mixture to pre-dough, plus 3 1/2 cups all-purpose flour.
• Mix until flour is fully incorporated and the dough is soft and golden. The dough will QUICKLY wrap around the dough hook and pulls away from the sides. (If you don’t have a stand mixer the batter can beat mixed by hand with a wooden spoon.) If by chance you miss where the dough pulls away from the sides and hook, it’s safe to say it happened after a few minutes and just proceed to next step.
• Butter a large bowl, add the dough and turn the dough so all sides are covered with butter.
• Cover bowl with plastic wrap, let rise in a warm place between 1 1/2 – 2 hours until it has doubled in volume.
• After the dough is finished rising, punch the dough down, wrap in plastic and put in a plastic bag overnight or for at least 3 hours. (The plastic around the dough is to keep it from getting exposed to the air and forming a skin.)

Day Two - Make the Doughnuts

Form

• Place about half the dough on a lightly floured surface.
• Roll dough to about 1/2″ thick.
• Using a well-floured doughnut cutter, cut the doughnuts and their holes out. Place doughnuts on wax paper.
• Repeat with remaining dough.
• Let rise uncovered for 30 minutes until soft and puffy to the touch. A slight skin will form, which will keep the doughnuts from absorbing too much oil.

Fry

• Heat oil to a temperature of 365 degrees and lay paper towels on a cooling rack or cookie sheet.
• Drop 2-3 doughnuts and holes into oil until golden brown on both sides (flip when one side is done). This may happen VERY quickly!
• Remove and drain the doughnuts on the paper towels.

Toppings

• Honey Dip – Boil some honey in a pot. Quickly lay each side of the doughnut in the honey. Place on a cooling rack.
• Cinnamon Sugar – Mix white sugar and just a bit of cinnamon. Toss doughnuts and their centers while warm. (My favorite!)
• Chocolate – How about spreading some chocolate spread on top of a warm doughnut?