Classic Glazed Doughnuts

Serves makes 12 doughnuts

Time 45 minutes plus resting

Ingredients

For the Doughnuts

500g bread & pizza flour

50g caster sugar

10g salt

10g instant yeast

300ml whole milk, warmed

60g unsalted butter, softened

1 large egg

Vegetable oil, for frying

For the Glaze

250g icing sugar

60ml whole milk

1 tsp vanilla extract

Method

In a large mixing bowl, combine the flour, caster sugar, and salt, keeping the salt and yeast on opposite sides of the bowl at first. Add the warm milk, softened butter, and egg. Mix until a sticky dough forms, then knead for 8-10 minutes on a lightly floured surface until smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with cling film, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Once risen, punch down the dough to release air and roll it out to about 1 cm thick on a floured surface. Use a doughnut cutter or a large and small round cutter to shape the dough into doughnuts and holes. Place them on a lightly floured tray, cover loosely with a tea towel, and let them rise for 30-45 minutes until puffed.

While the doughnuts rise, heat the vegetable oil in a large, deep pan to 180°C (350°F). Carefully fry each doughnut for 1-2 minutes per side, until golden brown, then transfer to a plate lined with paper towels to drain.

For the glaze, whisk together the icing sugar, milk, and vanilla extract until smooth. Dip each warm doughnut in the glaze, letting any excess drip off, and place on a wire rack to set.