Glazed Yeast Donuts
To make these in a single day: After the dough doubles in volume in step 2, pat it out 1/2 inch thick on the sheet, then refrigerate for 30 minutes before cutting and proofing again.
Whisk together 3 cups confectioners' sugar, 1/4 teaspoon kosher salt, and 1 tablespoon powdered freeze-dried strawberries. (Process freeze-dried strawberries in a food processor until fine. Use immediately.) Whisk in 6 to 8 tablespoons whole milk until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
Combine 3/4 cup mini chocolate chips (6 ounces); 1 cup confectioners' sugar, sifted; 1/4 cup natural cocoa powder, sifted; 1/4 teaspoon kosher salt; and 2 tablespoons room-temperature unsalted butter in a small bowl. Heat 1/2 cup heavy cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add 1 teaspoon pure vanilla extract and whisk until mixture is smooth and has the consistency of hot-fudge sauce. If it's too thick, add more cream, 1 tablespoon at a time. (Makes 1 1/3 cups.)