In a measuring cup, combine warm milk with yeast and sugar. Allow to proof for 5-10 minutes.
In the bowl of a stand mixer with dough attachment, add remaining dough ingredients. With mixer running on low-medium speed, add yeast mixture. Increase speed as needed until dough comes together. Dough may be sticky. Lightly grease your hands and a medium bowl with baking spray. Shape dough into a ball and transfer to prepared bowl. Cover and allow to rise until doubled in size or roughly 45 minutes.
Prepare a baking sheet with a lightly grease sheet of parchment paper.
On a lightly floured surface, roll out dough to 1/2-inch in thickness. Cut out donuts using large heart cutters. Remove the centers with small heart cutters. Transfer dough to prepared pan. Repeat with remaining dough.
Heat oil in a large stockpot to 325°F, monitoring with a Taylor Candy and Deep Fry Stainless Steel Thermometerdeep fry thermometer. Fry donuts 2-3 at a time until lightly golden on each side. Remove to a paper towel or wire rack to cool completely.
Beat together glaze ingredients in a medium bowl. Dip cooled donuts in glaze and immediately decorate with sprinkles, if desired.
Notes
Yields 6-12 donuts. Final yield will vary depending on cutter size used. An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!