Yeast Raised Donuts  

1. In the bowl of a stand mixer, add the warmed milk, 1/2 tablespoon (6.25 g) sugar and yeast. Whisk ingredients together to combine.
2. Cover the bowl with a plate and allow yeast mixture to sit untouch for 8-10 minutes. Yeast mixture is ready to use when it appears frothy and has a fermented aroma.
3. In a large mixing bowl, add the flours, remaining sugar and salt. Whisk dry ingredients together to combine.
4. In a separate small bowl, add and whisk the egg.
5. Fit stand mixer with dough hook. Add the dry ingredients, whisked egg and butter into yeast mixture and mix at low speed until a shaggy dough forms and starts to pull away from the sides of the mixing bowl, about 1-2 minutes.
6. Increase mixer speed to medium high and knead dough for 6 minutes. The resulting dough will be soft and tacky to touch.
7. If the dough appears too wet and sticky, mix in additional all-purpose flour 1 tablespoon at a time just until the dough starts to pull away from the sides of the bowl. (To avoid ending up with dense doughnuts, I do not recommend adding more than 2-4 additional tablespoons of flour. Dough should be soft and tacky to touch.)
8. Use a greased serving spoon to help transfer dough to a lightly floured work surface. Lightly flour the top of dough before shaping into a round ball.
9. Lightly grease a large mixing bowl with oil or cooking spray. Transfer shaped dough to greased bowl and cover the bowl with a kitchen towel or plastic wrap.
10. Place the bowl in a warm area of the kitchen and allow dough to rise for 60-90 minutes or until it has doubled in size.
11. As the dough rests for first rise, cut a large piece of parchment or wax paper into (9) roughly 3×3 inch squares. Line two baking sheets with parchment or wax paper.
12. Gently deflate dough by knocking it down with a fist hand. At this point, donut dough may be refrigerated overnight for next day preparation. For same day donut preparation, proceed to the next step.
13. Transfer dough to a lightly floured surface and dust the top of dough with flour.
14. Using a rolling pin, roll the dough into a large 1/2-inch thick circle. Use a 3 or 3.5 inch donut cutter to cut out as many donuts as you can. Re-roll scraps and cut out more donuts for a total of 9 donuts. (In the absence of a donut cutter, a 3 inch and 1 inch circle cookie cutter may be used to cut out donuts.)
15. Remove the smaller cutout from the center of donuts. These may be discarded or reserved to make donut holes. Additionally, any remaining scraps of dough may be rolled into a log and cut into 1-inch pieces to make donut holes.
16. Individually transfer donut cutouts onto parchment paper squares and place evenly spaced out on prepared baking sheets. Donut holes may be transferred directly onto parchment lined baking sheets.
17. Loosely cover baking sheets with plastic wrap or a kitchen towel. Place baking sheets in a warm area of the kitchen to allow donuts to undergo a second rise for 30 minutes. After the second rise, donuts will appear slightly puffed and delicate to touch.
18. About 15 minutes into the second rise, line a cooling rack with two layers of paper towels. Place the cooling rack near the side of the stove where doughnuts will be fried.
19. Attach a candy/fry thermometer to a deep bottom medium sized pot. Fill the pot with 4-6 cups of oil and heat oil under medium heat to 325-350F (163-177C). Carefully monitor oil. You do not want the temperature to go above 350F(177C).
20. In batches of one to two, use parchment squares to carefully place slightly risen, puffed donut dough top side down into oil. Use kitchen tongs to peel parchment paper off the back of dough.
21. Fry donuts 1 1/2 – 2 minutes per side. Donut will be a rich golden-brown color when ready. 
22. Using a slotted/spider spoon, transfer fried donuts to the prepared cooling rack and continue the frying process until all the donuts are fried. If making donut holes, fry them in batches of 5-6 for 30 seconds per side or until holes are a rich golden brown color.
23. Donuts need to be cooled completely before dipping in glaze. 

Chocolate Ganache Glaze 

1. Place chocolate chips into a small mixing bowl. If using a chocolate bar, it should be finely chopped to help facilitate easy melting of chocolate.
2. In a small saucepan under medium heat, add and heat up cream until visible stream starts to come off the surface and small bubbles are forming along the rim of cream. Remove from heat before cream comes to a full boil. Alternatively, cream may be heated in the microwave on high in 30 second intervals to hot but not boiled.
3. Pour heated cream over chocolate chips and allow mixture to sit untouched for 1 minute.
4. Starting in the center and moving outward, whisk cream into melted chocolate until all of the cream has been incorporated into the chocolate and you have a smooth, shiny chocolate ganache.
5. If pieces of unmelted chocolate remain in ganache, simply pop in the microwave and heat on high in 30 second intervals until all the chocolate is melted. Take cake to stir chocolate in between intervals to prevent the base of chocolate from burning.
6. Allow chocolate ganache to cool until no longer hot to touch before using. 

Assembly

1. Individually dip room temperature donuts into cooled chocolate ganache glaze.
2. Transfer dipped donuts to a cooling rack and decorate with gold leaf pieces or with toppings of choice i.e. sprinkles. Here is a video reference on how to add gold leaves to desserts.