Makes 1 dozen

These take a bit of time and effort, but as a once in a blue moon treat, they are well worth both! You will need to start them either the night before or early in the morning.

135ml whole milk, warmed (1/2 cup + 1 TBS)

2 TBS sugar

1 heaped tsp of active or instant dry yeast

1 large free range egg, beaten

5 TBS butter, melted

280g strong flour (2 cups)

1/4 tsp salt

oil or white vegetable fat for frying

2 TBS butter, melted

1/2 tsp vanilla

195g icing sugar, sifted (1 1/2 cups)

just enough milk to make a thin glaze (maybe 60ml/1/4 cup)

Warm your milk to blood temperature. (It should feel nice and warm, but not hot, when you dip your finger in.) Pour into the bowl of a stand mixer (if you have one) or a bowl if you don't. Add the sugar, and stir to dissolve.  Stir in the years and then leave to proove for 5 minutes.  Add the beaten egg and melted butter to the bowl stirring to combine.  With the mixer running slowly, add the flour and salt,  mixing until the dough comes together. Let the mixer run on medium low for about 5 minutes.  Alternately if you are doing this by hand, knead the dough for about five minutes, until smooth and elasticky.  Let sit for 10 minutes, then turn into a lightly oiled mixing borl, cover with plastic cling film and chill in the refrigerator  for at least 8 hours or overnight.

Remove from the refrigerator.  Roll out on a lightly floured surface to 1/2 inch thickness. Use a 3 inch donut cutter to cut out the donuts.  Alternately use a 3 inch round cutter to cut out rounds, and then a small cutter to cut out centres. (An icing decorating nozzle is about the right size.)  Place onto a lightly greased baking sheet. (Don't forget the holes!)  Cover and leave to rise for about an hour until double in size.

To make the glaze, combine all of the ingredients in a bowl and mix together until smooth, only adding enough milk to give you a thin glaze.  Have ready for when you start frying the donuts.  Also have a rack ready to hold the glazed donuts on after you have glazed them. (I stand mine on top of another baking sheet to catch all the drips.  Less mess to clean up.)

 

To fry, heat a few inches of oil or at in a large skillet over medium heat. ( The oil should be  180*C/350*F in temperature.)  Line a baking sheet with paper towels, and set aside.

 

Carefully add the donuts to the hot oil and fry until golden brown, on both sides, flipping them halfway through the cook time, about 1 1/2 minutes per side. (The holes will take considerably less time.)  Remove to the paper lined baking sheet to drain.  Let them cool slightly and then dip them into the glaze while they are still quite warm, placing them on the rack to let the icing set.  I sometimes like to sprinkle them with candy sprinkles.  Do this before the icing sets.