In a glass measuring cup, heat the milk to 110 degrees F and stir in the sugar and yeast. If using active dry yeast, allow to sit for 15 minutes for the yeast to activate. If using instant yeast, simply move on to the next step. 

Mix the eggs and vanilla into the milk yeast mixture.

In the bowl of a stand mixer fitted with a dough hook, mix the flour and salt together. 

Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook. 

Add in a few pieces of butter at a time, allowing them to fully incorporate before adding more. 

Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute or two and check again. 

Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size. 

The next day, fry the donuts.

Just before rolling out the dough, fill a dutch oven or heavy bottomed pot with enough neutral oil to cover 2”. 

Heat the oil over medium heat and bring to 355 degrees F. 

Place a wire rack over a paper towel lined baking sheet. 

On a separate baking sheet, cut out 14 4” parchment squares for the donuts. (13 donuts + donut holes)

On a lightly floured surface, roll the dough out to ½” in thickness.

Brush away any excess flour. 

Use well floured 3” and 1” round cutters to cut out as many donuts as possible and place each on a parchment square.  

Re-roll the dough and cut out more donuts as needed. 

Cover the donuts and allow to rise for about 45 minutes.

Once proofed, use the parchment squares to gently lower 2-3 donuts into the hot oil. 

Fry the donuts for 90 seconds on the first side, then flip over and fry for an additional 90 seconds. 

Transfer the donuts to the wire rack to cool. 

Wait a couple minutes for the oil to come back up to 355 degrees F, then continue frying the donuts.*

Once all of the donuts have been fried, make the pecans and glaze.

In a small skillet over low-medium heat, add the pecans.

Stir often for about 5 minutes until aromatic.

Transfer to a cutting board and chop into rough pieces.

In a small saucepan over medium heat, melt the butter until it becomes foamy and the milk solids have separated and become golden.

Remove from heat and quickly whisk in the maple syrup, powdered sugar, and salt.

Pour the glaze into a medium bowl.

Dip the donuts into the glaze and place back on the wire rack.

Immediately top with toasted pecans and enjoy!