Nom nom nom, glazed donuts!
24 donuts [kinds glorified donut holes, NOT full sized donuts]
- 1 cup plain flour
- 3 TB sugar
- 2 tsp dried yeast (I used the same amount of instant yeast)
- 1 egg, beaten
- 2 TB butter
- 1/2 tsp salt
- 3 TB milk
- 3 TB boiling water
- Oil for frying
1. Measure the milk into a measuring jug and then add the boiling water, a teaspoon of the sugar and the yeast. Stir it and leave the jug in a warm place for about 10 minutes till the yeast mixture froths. Put the rest of the sugar, the salt and the flour into a bowl and rub in the butter. Then pour in the beaten egg and frothy yeast mixture and stir and mix to a smooth dough. If it seems a little dry add a teaspoon or so of warm water.
2. Turn the dough out onto a board and knead for about 10 minutes by which time it should feel springy and show slight blisters just under the surface. Return it to the bowl, cover with a damp cloth and leave in a warm place to rise until double in size, about 45 minutes to an hour.
3. When it has risen, tip it out onto a board and punch it down to disperse large air bubbles. Divide the dough into 24 equal parts and shape into balls.
4. Once shaped, deep fry in about 1/2 of oil until they turn golden brown, turning over once. Do no overcrowd the wok or large skillet.
5. Drain on paper towels
- 1/3 cup butter
- 2 cups confectioners' sugar
- 1 1/2 teaspoons vanilla
- 1/3 cup hot water or as needed