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"Add Kosher salt &amp; softened butter (its best folded into the center) to the dough, and knead on low speed until the dough is smooth and the butter has been completely kneaded in (no greasiness should be left in the dough), which should take 3-6 more more minutes of kneading.    *If the butter is having trouble getting kneaded in (it will slip around a bit the first few minutes while mixing, which is normal and expected!)  you can pause the kneading, pull the dough off the hook, pinch the together dough &amp; then flip the dough over and continue your knead to help distribute the butter in.*   Once the dough no longer feels greasy to the touch, turn off your mixer and gather all the dough in your hands  and form a smooth dough ball (some of your dough may appear stringy – that’s okay! If your dough looks like mine does in the recipe video, just set it on your counter and  do a few hand knead til it comes together– pushing the dough ball with the palms of your hands, folding it back towards you, then turning the dough 90 degrees and  repeating, until it looks like a smooth ball!) Put your dough ball back into the mixer bowl  &amp; cover with seran wrap or a kitchen towel &amp; let the dough sit (aka: “rest”/RELAX)  at room temperature for 40-45 minutes!"
<https://www.fatkitchen.com/low-carb-yeast-donuts/>