Make a batch of basic yeast dough, be sure to read all the tips and tricks in the post for making the dough. Make it and knead it, but do not allow it rise, instead put it in a large greased bowl and refrigerate overnight or at least 8 hours.

In the morning, remove the dough from the fridge and roll out 1/3 inch thick. Cut into 3 inch rounds and then cut a 1 inch round out of the center. Put both the donuts and donut holes on a greased cookie sheet and cover and allow to rise in a warm place until doubled in size and very puffy, 1-2 hours.

Heat the oil in a pot to 375 F. Fry the donuts for 1 minute on each sized until browned. Remove from oil to paper towels to drain off excess oil. The donut holes will only take about half the time to cook. Allow the donuts to cool a bit.

Make the vanilla glaze by combining all of the ingredients until smooth. Adjust the amount of milk to create the right consistency.

Make the chocolate glaze by putting the chocolate chips, butter, corn syrup and water in a small saucepan. Heat over very low heat until melted and smooth. This will make enough chocolate glaze for about 10 donuts. Double it if you would like to do more chocolate.

For vanilla glazed donuts, dunk the entire donut into the glaze. Allow to harden on a wire rack. Dip again for a second coat if desired. (We liked them better with two coats.)

For chocolate glazed donuts, dip the tops of the donuts into the chocolate glaze and then into sprinkles, if desired. We liked the donuts the best with one coat of vanilla glaze and then a coat of chocolate on top. They are best eaten fresh.