• 18servings
  • 40minutes
  • 330calories

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Ingredients Jump to Instructions ↓

  1. 2 (7g) sachets dried active baking yeast

  2. 60ml warm water (45 C)

  3. 355ml (12 fl oz) lukewarm milk

  4. 100g (4 oz) caster sugar

  5. 1 teaspoon salt

  6. 2 eggs

  7. 70g (3 oz) butter

  8. 625g (1 1/3 lb) plain flour

  9. 1L (1 3/4 pints) vegetable oil for frying

  10. 75g (3 oz) butter

  11. 200g (7 oz) icing sugar

  12. 1 1/2 teaspoons vanilla extract

  13. 60ml hot water or as needed

Instructions Jump to Ingredients ↑

  1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, 75g butter and 1/2 of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour a little at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

  3. Turn the dough out onto a floured surface, and gently roll out to 1cm (1/2 in) thickness. Cut with a floured round cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

  4. Melt remaining butter in a saucepan over medium heat. Stir in icing sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

  5. Heat oil in a deep-fryer or large heavy pan to 175 C. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil and drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a baking tray under racks for easier clean up.


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