15 ml fast acting yeast200 ml lukewarm milk
60 ml white sugar
2 ml salt
1 egg
40 ml margarine
525 ml flour
250 ml icing sugar
40 ml margarine
1 ml vanilla
15 ml hot water
Method:
Dough
1. Heat milk in a glass liquid measure for 1 minute in the microwave.
2. In a large bowl mix together warm milk, margarine, sugar, and salt. Stir till margarine is melted. Add egg, stir. Add 375 ml of the flour and the yeast. Stir till well blended.
3. Beat is the rest of the flour in 50 mL amounts (about three things of 50 ml) till the dough no longer sticks to the bowl. Add flour to the counter and turn out the dough. Knead the dough until it is no longer sticky but still soft, smooth and elastic.
4. Let sit on counter, covered with a tea towel for 5 minutes. Roll out into a circle that is 1/2 inch thick. Cut with a floured daoughnut cutter (or cookie cutter). Place the doughnuts on a lightly greased cookie sheet and very lightly sprinkle with flour, then cover with a tea towel.
5. Fast proof the doughnuts in a 170F over for 15 min.
Glaze
6. Melt margarine in a saucepan over medium heat. Stir in icing sugar and vanilla until smooth. Remove from heat and add hot water until icing is somewhat thin but not watery. Set aside.
Doughnuts
7. Heat large pan of oil to 35oF (use cooking thermometer). Slide the doughnuts into the hot oil using a slotted spoon. Cook till lightly browned on one side and using a bamboo skewer or chopsticks turn doughnuts over to cook on other side. Remove from hot oil and drain on cooking rack with paper towel underneath to catch the oil.
8. Dip doughnuts while still warm in the icing and leave to cook on cooling rack.
** choose the shape you want for your doughnuts
if they are bigger doughnuts cut holes in the middle with a smaller cutter
** for better flushier doughnuts let the dough sit in a warm room temperature for about 30 min (the longer the better)
WARNING: DO NOT LET WATER TOUGH HOT OIL
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