TO MAKE THE DOUGH:
In a bowl of a stand mixer fitted with a paddle attachment, remove the YEAST PACKETS from the Sweet Dough Mix and add the flour to the bowl. Add the yeast into the flour and whisk to combine.
Melt butter and add warm milk. Whisk until combined. Temperature should be between 105º - 110º. Do not exceed 110º as it will kill the yeast. Add lightly beaten eggs and mix.
With mixer running on low, add wet ingredients into dry ingredients. Once completely combined, turn mixer up to about medium or medium high and beat for 5 minutes. The dough should look sticky but smooth in texture.
Remove paddle attachment. Scrape dough together into a rough ball or mound. Spray a new bowl with cooking oil spray. Place mound of dough, cover with plastic wrap and place in warm, draft-free area for 1.5 to 2 hours to rise. Once risen, immediately chill for at least two hours.
TIME SAVING TIP: Let dough rise for 30 minutes and immediately chill in the fridge overnight.
TO MAKE THE DONUT:
On a floured surface, divide the dough in half and roll each dough into a log and divide into 6 - 8 equal dough. Roll the dough into a ball and flatten to about 1" in thickness. Set Aside and let rise. Once risen, use the a smallest round cookie cutter (1"cutter) to punch a hole on the center of the donut. Use this for donut holes.
FRY THE DOUGH:
Preheat oil in a small frying pan until it reaches 335ºF.
Fry dough in oil flipping constantly for about 2-4 minutes.
Let cool in a cooling rack for a few minutes until it is no longer too hot to handle.
GLAZE THE FRIED DONUT:
Mix all ingredients together adding milk or cream 1 tbs at the time until desired consistency is achieved.
Dip doughnuts in glaze and let it drip on the rack.