Maple-Glazed Doughnuts

Mix flour, salt, and remaining ¼ cup sugar in the bowl of a stand mixer fitted with the dough hook on low speed to combine. With motor running, pour in milk mixture, then add eggs one at a time, followed by egg yolks one at a time, mixing well after each addition. Continue to mix, scraping down sides of bowl as needed, 3 minutes. (Dough should be workable but somewhat sticky at this point. You can add a little more flour by the tablespoon if needed, but resist the urge to add too much; you don’t want your dough to be tough.) Add 6 Tbsp. butter, a piece or two at a time, mixing after each addition until incorporated. (You might have to stop the mixer and knead butter in by hand to get it started.) Increase speed to medium and mix until dough is smooth, supple, and elastic (it will still be a little sticky), 6–8 minutes. (Alternatively, if you don’t have a stand mixer, mix dough with a wood spoon in a large bowl, then knead in bowl about 6 minutes, dusting with additional flour if needed. Turn dough out onto a lightly floured surface and continue to knead by hand until smooth.)


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