Ingredients List :

  • three tbsp milk
  • three tbsp boiling water
  • one tsp dry active yeast
  • 8 oz all purpose flour “a little under 2 cups – I recommend you measure and weigh””
  • one 1/2 oz sugar “”about three tablespoons””
  • one egg
  • one oz butter
  • dash of salt
  • Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Instructions :

  1. In a large measuring jug, combine the milk and boiling water.
  2. 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”.
  3. 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 crumbs.
  4. 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 five min of mixing.
  5. Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 min / 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.
  6. Once risen, place the dough onto the counter and cut it into Four 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.
  7. Cover the doughnuts holes with a cloth to rise while you heat the oil to ” 375 F “.
  8. 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
  9. Last Step, 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, lastly Don’t forget to share!

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