Ingredients:
3 tablespoons milk
3 tablespoons boiling water
1 teaspoon dry active yeast
8 ounces all-purpose flour (slightly less than 2 cups - recommended to measure and weigh)
1 1/2 ounces sugar (approximately 3 tablespoons)
1 egg
1 ounce butter, cold to room temperature (avoid melting)
A dash of salt
Sufficient oil to cover the bottom few inches of a wok or a deep fryer.
Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
Instructions:
In a large measuring jug, combine milk and boiling water. Add a teaspoon of sugar and the yeast. Gently stir and leave it in a warm place for the yeast to activate (foam).
In a large mixing bowl, combine flour, the remaining sugar, and salt. Cut in the butter until it resembles crumbs, using your fingers or a pastry blender.
Add the beaten egg and yeast mixture to the flour mix, blending into a smooth dough (approximately 5 minutes of mixing).
Turn the dough onto a lightly-floured counter, knead for 5 to 10 minutes until it feels springy, and little bubbles form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let it rise for about an hour until it doubles in size.
Once risen, place the dough on the counter and cut it into 4 pieces. Stretch each piece into a long rope (1 to 1.5 inches wide). Cut strips about an inch long, shape them into balls, and place them on a baking tray or wire rack.
Cover the doughnut holes with a cloth to rise while heating the oil to 375°F.
Fry the doughnuts until golden brown on each side (about 2 minutes). Fry only a few at a time to prevent overcrowding.
Drain on a paper towel or wire rack over a cloth before glazing. Ensure glazing while warm for that delightful coverage!
