Homemade Glazed Doughnuts

1. Make sure milk is nice and warm, but not overly hot. 2. Add sugar to milk. Stir to dissolve. 3. Add yeast into a small bowl. 4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes. 5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won't be overly hot. 6. Add beaten eggs to melted butter, stirring constantly to make sure the butter's not too hot for the eggs. 7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook. 8. With the mixer on 3 or medium-low speed, pour in the yeast mixture. 9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it's thoroughly combined. 10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone. 11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes. 12. After five minutes, stop the mixer and scrape the bottom of the bowl. 13. Turn on the mixer for 30 seconds. 14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes. 15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge. 16. Refrigerate dough for at least 8 hours, or overnight.