3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt
Enough oil to cover the bottom few inches of a wok, or a deep fryer.
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 (aka foam).
In 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
Add 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.
Turn 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.
Once 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.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
Place 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.
Drain on a paper towel or wire rack
over a cloth, before glazing them. Be sure to glaze them warm, or else
they won’t get that delicious coverage!
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours.
If you don't have a scale, start at 1 1/2 cups and work your way up from there.