2 sachets instant dry yeast
3tbs of warm water
11/2 cups of milk
1/2 cup Custer sugar
1tsp salt
2 eggs
150g butter
5 cups plain flour
2 cups icing sugar
11/2 tsp of vanilla essence
4 tanks of hot water
Oil for frying
Method
In a large bowl mix together the yeast 1/2 of the flour sugar salt milk eggs and half of the butter if you have a mixer it's best to mix for a few minuets at low speed otherwise use a spoon.
Beat in the remaining flour a little at a time until the dough no longer sticks to the bowl.
Place the dough into a greased bowl and cover. Let it set in a warm place to rise until doubles in size.
Turn the dough out ointo a floured board and roll to 1 cm in thickness. With a doughnut cutter cut out as many doughnuts as you can. Place them in a tray and cover loosely with a cloth and let them stand to rise again until they are double in size.
For the glaze
Melt the remaining butter in a saucepan over medium heat. Stir in hot water one tbls at a time until the icing is thin but not watery. Set aside.
Heat oil in a deep fryer to 180. Degrees slide the donuts one at a time in the oil turning as soon as they reach 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 drain once again on wire rack.
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