- 3 tbsp milk
- 3 tbsp boiling water
- 1 tsp dry active yeast
- 8 oz all purpose flour (a little under 2 cups – measure and weigh, see note above)
- 1 1/2 oz sugar (about 3 tablespoons)
- 1 egg
- 1 oz butter, cold to room temperature (don’t melt it)
- dash of salt
- Enough oil to cover the bottom few inches of a wok, or a deep fryer.
- 1/3 cup butter
- 2 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla
- 4 tablespoons hot water or as needed
1In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
2In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
3Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
4Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
5Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
6Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
7Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
8Drain on a paper towel or wire rack over a cloth, before glazing them.
9Be sure to glaze them warm, or else they won’t get that delicious coverage!