• Set up your stand mixer with the dough hook attachment. In the bowl, combine both flours, the sugar, yeast, salt, cold water and eggs.
  2 1/2 Cups Unbleached All purpose Flour, 2 Cups Bread Flour, 3 1/2 teaspoons active dry yeast, 1/3 Cup table sugar, 1/2 Cup Cold Water, 5 large eggs, 1 Tbsp Kosher salt
• Mix on low speed for 8 minutes. Stop periodically to scrap the dough down the sides. The dough will be very dry.
• With your mixer on low, add in the chopped butter one piece at a time until all is incorporated. Mix again for 8 minutes, making sure all the butter is disappearing into the dough.
  2 3/4 Sticks salted butter
• Once you can no longer see the butter, turn the mixer up to medium and mix for another 10-15 minutes- or until the dough becomes smooth and shiny. Once it begins to make a flopping sound against the side of the bowl, it is time to give it the window-pane test. Pinch off a tiny piece of the dough and stretch it out gently between your fingers. If it stretches without tearing and is thin enough for light to pass through, it is ready. If not, put the dough back in and continue mixing in 3-4 minutes increments until it passes. It should hold shape enough for you to pick it up as one solid piece of dough when it is done.
• Place the dough in a bowl and press down a piece of parchment paper directly onto the dough. Cover the whole bowl with a towel and place it into the refrigerator. The parchment keeps a skin from forming on the top of the dough. Let the dough ferment in the fridge for 6-12 hours.
• Once your dough is ready, take it out and roll it out onto a lightly floured surface. Dough should be 1/4 inch thick. Using a floured biscuit cutter OR a wide mouth mason jar(or its lid!), gently press down on the dough to cut out your donuts. Then, using the cap from a spice jar, cut out the center hole. Make sure that the spice jar lid is not too wide so that you keep your donut proportions correct.
• Place the donuts on a cookie sheet on parchment paper and place somewhere -warm but not hot- to proof for 4-5 hours or until doubled in size.
• When your dough is almost ready, fill the dutch oven halfway with oil and turn the heat to medium high. It will take a few minutes to get hot enough. If you have a thermometer, you want the oil to reach 375 degrees.
  1 container Peanut Oil, 1 container Grapeseed oil
• Once your oil is hot, crefully drop in one test donut. Let it cook 1-2 minutes or until golden brown, then flip. Cook for 1-2 more minutes. Scoop out donut with your ladle and let the oil drain off. Place the donut on the cooling rack.
• If your oil is ready, drop in several donuts and repeat the process.
• Allow the donuts to slightly cool before dipping them into the glaze or pouring it over the top with a spoon

Donut Glaze

• Mix together the powdered sugar, salt, vanilla, and milk until it is completely smooth. If you want a light glaze, add milk until you get the consistency you want. For a thicker glaze, use slightly less than 1/2 cup.
  3 Cups powdered sugar, 1/2 Cup milk, 1/4 tsp salt, 1/2 tsp vanilla