1 x 7 gram packet of Dry Yeast
2 and 1/4 cups plain flour
4T caster sugar
1/2 tsp Salt
1/2 cup warm milk
40 grams melted Butter
Vegetable oil for frying
Ingredients for the vanilla glaze
2 cups icing sugar or icing sugar mixture
75 grams of melted butter
1 tsp Vanilla
For the donuts, activate your yeast by mixing it in a small container or cup and adding 1t of sugar and a little bit of warm water.
In a separate bowl, mix the flour, sugar and salt. The add the egg, warm milk and melted butter. Mix well. The dough will be really, really sticky and difficult to work with - do not add any more flour (even though you will be tempted to!). Grab the dough and place it in your stand mixer with the dough hook attached. Mix on high for 3-5 minutes. Once the dough is shiny and pliable then place in a lightly greased bowl. Cover with cling film and allow to rest for 2 hours or until dough has doubled in size.
Once the dough has doubled in size flour your work bench lightly. Roll out the dough until its around 1.5cm thick and cut out circles with a cookie cutter. Also, cut out the centre with a smaller cookie cutter. Place the donut shapes onto baking baker. Continue until all the dough is used and allow the dough to rest for another 30 minutes.
Heat your oil until its around 160 degrees celcius and cook the donuts until golden on each side. If they are cooking too quickly then adjust your stove top setting. Allow to cool on a paper towel and the dip in the vanilla glaze.
For the glaze, whisk all the ingredients together just before you want to coat your donuts.
These are seriously good! They are best eaten straight away.