Mix all the ingredients in a spiral mixer for 2 minutes on slow and 7-10 minutes on medium speed.
Cover the dough and let it rest for 5 minutes.
Sheet the dough to 7-8 mm thickness then let it rest for 5 minutes prior to cutting into ring shapes.
Proof the cut ring donuts at 38°C, 55-60% humidity for 35-40 minutes, then fry at 180°C for 50-60 seconds per side.
For quicker donut icing you can use Dawn® Dip Quik White at room temperature.
It can be flavoured and coloured with Dawn® Compounds.