| Servings | serves |
Ingredients
- 3 tablespoons Milk
- 3 tablespoons Boiling Water
- 1 teaspoons Yeast
- 8 oz Plain Flour
- 1 1/2 oz Sugar
- 1 Egg
- 1 oz Butter room temperature
- Dash Salt
Glaze
- 1/3 cup Butter
- 2 cups Icing Sugar
- 1 1/2 teaspoons Vanilla Essence
- 4 tablespoons Hot Water
Ingredients
Glaze
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Instructions
- In 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/ foam.
- In a large mixing bowl, combine the flour, rest of the sugar and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
- Add the egg and yeast mixture to the flour mix, and mix into a smooth dough.
- Turn the dough out onto a lightly floured counter and knead for about 5-10 minutes (It should feel springy and little bubbles should form under the surface). Place the dough back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until it doubles in size.
- Once risen, place the dough onto the counter and cut into 4 pieces. One piece at a time, stretch it into a long rope about an inch and a half wide. Cut strips about and inch long, ball them up with your hands and place them on a baking tray or wire rack to wait.
- Cover the doughnuts holes with a cloth to rise while you heat the oil to 190 degrees C.
- Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Do not over crowd the pan otherwise the doughnuts will stick together.
- Drain on a paper towel or wire rack over a cloth, before glazing them.
- Combine all glaze ingredients in a bowl. Dip doughnuts into the glaze and then allow to set on wire racks over a cloth. Be sure to glaze the doughnuts warm, or else they won't get that delicious coverage.
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