Ingredients

• 3 -3 1/4 cups all-purpose flour (15-16 1/4 oz.)
• 2 1/4 teaspoons instant yeast
• 6 tablespoons sugar (2 1/2 oz.)
• 1/2 teaspoon salt
• 2/3 cup whole milk, at room temperature
• 2 large eggs, lightly beaten
• 6 tablespoons unsalted butter, cut into 6 pieces, at room temperature
• 1 tablespoon room-temperature unsalted butter
• 3 tablespoons vegetable shortening
• 1 cup sifted powdered sugar
• 2 tablespoons water or 2 tablespoons milk
• 1 1/2 cups powdered sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1/4 cup water or 1/4 cup milk
• 1 1/2 cups powdered sugar
• 1 teaspoon maple flavoring
• 1/2 cup brewed coffee
• 2 tablespoons melted butter
• 1 pinch salt
• 1 cup sugar
• 1/4 cup water
• 1 tablespoon light corn syrup
• 1 tablespoon butter
• 1 1/2 cups powdered sugar
• 3 tablespoons water or 3 tablespoons milk
• 4 tablespoons butter, unsalted, room temperature
• 2 cups powdered sugar
• 1/4 cup cocoa powder
• 2 -3 tablespoons water or 2 -3 tablespoons milk

Instructions

1. Donuts:.

2. To make the dough, in a medium bowl combine 3 cups of the flour, the yeast, sugar and salt. Stir together with a fork and set aside.

3. In the bowl of a stand mixer fitted with the dough hook, combine the milk and eggs. Add the flour mixture and mix on low speed for 3-4 minutes or until a ball of dough forms.

4. With the mixer on low speed, add the softened butter a piece at a time, mixing for about 15 seconds between each addition. Continue mixing for about 3 minutes longer, adding the remaining flour 1 tablespoon at a time if necessary, until the dough forms a ball.

5. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise at room temperature for 90 minutes.

6. Transfer the dough to a lightly floured surface and roll it to a thickness of ½ inch.

7. Traditional donuts: Cut the dough into rounds using a 2½-3 inch biscuit or cookie cutter. Use a smaller circle cutter to cut the hole out of the middle of each, creating the doughnut shape (if filling donuts with cream, skip this step). Reroll and cut the dough scraps as necessary to make use of all the dough.

8. Long Johns: Using a pizza cutter, trim the rounded edges and then cut dough into 4"x2" rectangles. Reroll and cut the dough scraps as necessary to make use of all the dough.

9. Place the shaped doughnuts and doughnut holes onto a lightly floured baking sheet, and cover loosely with plastic wrap and let rise at room temperature 90 minutes.

10. Meanwhile, fit a candy thermometer to the side of a large Dutch oven; add the shortening to the pot and gradually heat it over medium-high heat until it reaches a temperature of 375°F.

11. Place the rings and holes carefully into the hot fat 4 or 5 at a time, or the long johns 2 at a time, being sure not to crowd the pan.

12. Fry until golden brown, about 30-45 seconds per side (less for doughnut holes). Remove from the hot oil with a skimmer and transfer to a paper towel-lined cooling rack.

13. Repeat with the remaining doughnuts, returning the temperature to 375 F between batches.

14. Cool the doughnuts for about 10 minutes before topping or glazing. If filling with cream, wait 20 minutes or until room temperatureServe warm or at room temperature.

15. (Note: I found the doughnuts to be a little dense at room temperature, but a very quick 10-second zap in the microwave made them light and fluffy again.).

16. Cream filling: Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and water. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

17. Fit a pastry bag with a long and narrow tip. Fill the bag with the cream.

18. Poke the tip into the side of a room-temperature round donut and pipe the cream in carefully with steady pressure.

19. For filled long johns, pipe the cream through three small holes in the bottom of the donut.

20. Vanilla Glaze:.

21. Mix all glaze ingredients in a bowl until completely smooth.

22. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.).

23. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.).

24. Maple-Coffee Glaze:.

25. Mix all glaze ingredients in a bowl until completely smooth (will be fairly thick).

26. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.).

27. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.).

28. Caramel icing:.

29. In a medium heavy-bottomed saucepan, bring sugar, water, and corn syrup to a boil over medium high heat, stirring just to combine before bring to boil. When caramel turns a light amber, remove from heat and CAREFULLY add butter (will sputter and boil). Stir to incorporate, then beat in milk and powdered sugar until smooth- mixture will be thick.

30. Holding donut, use a spatula or spoon to carefully scrape a thick layer of icing over the donut.

31. Chocolate icing:.

32. In the bowl of an electric mixer, beat butter on medium speed until creamy. Add powdered sugar, cocoa powder, and milk and beat until smooth.

33. Holding donut, use a spatula or spoon to carefully scrape a thick layer of icing over the donut.