1.     Mix all ingredients on low speed in standing mixer fitted with the paddle attachment until liquid is absorbed. Increase speed and mix for about 2 minutes until very well combined. The dough will be wet but comes together and easily scrapes off the sides of the bowl.

2.     Transfer dough to a bowl sprayed with non-stick spray. Allow to begin proofing at room temperature for about 30 minutes, and then place the bowl in the refrigerator to proof and chill for about an hour, or up to 2 days.

3.     When you’re ready to work with the dough, turn it out onto a lightly floured surface. Line rimmed baking sheets with unbleached parchment paper and set them aside. Sprinkle the dough lightly with some extra flour and turn over on itself a few times to create a smoother dough. Press the dough into a disk, sprinkle lightly with more flour, and roll it out about 1/2 inch thick.

4. Flour a doughnut cutter or biscuit or large round cookie cutter, and cut the dough into donut shapes. If you’re using a large round cutter, use a much smaller cutter to cut out donut holes from the rounds. Place the shapes on the prepared baking sheets about 1 1/2-inches apart. Gather scraps and reroll, then cut more shapes.

5. Cover the baking sheets with oiled plastic wrap, and place in a warm, draft-free spot and allow to rise to about 150% of their original size, about 1 hour.

6. Heat oil in a tall sauce pot to 330F to 350F. Fry donuts in batches, removing with a slotted spoon. Toss in cinnamon sugar or glaze.