This recipe makes glazed American-style doughnuts. I made it for my daughter's birthday this year. It's a treat recipe and is pretty straightforward if you have a deep fryer. Keep a baking tray lined with paper towels under the wire rack for easier cleaning up.
2 sachets (7g) instant dry yeast
60ml warm water
1 1/2 cups (350ml) lukewarm milk
1/2 cup (100g) caster sugar
1 teaspoon salt
70g butter, margarine or vegetable shortening
625g plain flour
75g butter, margarine or vegetable shortening
2 cups (250g) icing sugar
1 1/2 teaspoons vanilla essence
60ml hot water, or as needed
1 litre vegetable oil for frying
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Doughnuts: Sprinkle the yeast over the warm water and let stand for 5 minutes, or until foamy.
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, 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.
Turn the dough out onto a floured surface and gently roll out to 1cm thickness. Cut with a doughnut cutter or a round biscuit cutter.
Let doughnuts sit out to rise again until they double in size, cover loosely with a cloth.
Glaze: 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 thin, but not watery. Set aside.
To Assemble: Heat oil in a deep-fryer or a deep heavy pan to 180 degrees 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.