glazed vanilla doughnuts
and doughnut holes

Line 2 baking trays with baking paper. Place 100 g (3½ oz) flour, sugar, yeast and salt in the bowl of an electric mixer and stir to combine. Place the milk and butter in a saucepan over medium heat and stir until melted. Add to the flour mixture and beat on medium speed to combine. Add the egg and beat for 2–3 minutes. Add the remaining flour and beat to combine well. Knead the dough on a floured surface for 3–4 minutes or until smooth. Place in a large oiled bowl, cover with plastic wrap and leave in a warm place for 1 hour or until doubled in size.

Roll out the dough on a floured surface to 5 mm (¼ inch) thick and, using a 5.5 cm (2¼ inch) round cutter, cut out circles. Use a 1 cm (½ inch) round cutter to cut out holes from the centre. Place the rings and holes on the trays. Re-roll the scraps and repeat. Cover and leave in a warm place for 35–40 minutes or until doubled in size.

Heat the oil in a deep-fryer or wide, heavy-based frying pan over medium heat to 175°C (340°F). Deep-fry the rings and holes, in batches, turning often, until golden. Drain on kitchen paper, then place on wire racks to cool completely.

To make the glaze, combine the icing sugar, milk and vanilla extract in a bowl. Spoon over the rings and holes.

To decorate, top with the sprinkles. Alternatively, for powdered doughnuts and holes, coat well in the sugar.

MAKES ABOUT 30

250 g (9 oz/1 cups) plain (all-purpose) flour

3 tablespoons caster (superfine) sugar

1 x 7 g (¼ oz) sachet dried yeast

½ teaspoon salt

80 ml (2½ fl oz/ cup) milk

25 g (1 oz) unsalted butter

1 egg

vegetable oil, for deep-frying

GLAZE

125 g (4½ oz/1 cup) icing (confectioners’) sugar

1½ –2 teaspoons milk

½ teaspoon natural vanilla extract

sprinkles or 90 g (3¼ oz/¾ cup) icing (confectioners’ sugar), for decoration