Makes about 30.
2 ½ Teaspoon yeast
¼ cup milk scalded, keep it warm
¾ cup water warm
¼ cup sugar
½ teaspoon salt
1 Tablespoon butter, soft
2 ½-3 cups all purpose flour
Canola oil for frying
Proof the yeast by adding the milk and 1 tablespoon sugar, mix it well and set it aside till the mixture fluffs up.
Combine the yeast mixture with 2 cups flour, remaining sugar, egg, butter and the salt using a paddle attachment or using your hands. You will get a very soft dough, add the remaining 1 cup flour and continue kneading (at this point if you’re using your mixer change the attachment to dough hook).
Cover and let it rise (double, it takes at least and hour).
Punch the dough down and divide into 2. Roll out each dough ball to ½ inch thickness, using a floured donut cutter cut it out. Set the donuts on a floured board and let it rise, you can leave the middles to make donut rounds. Heat the oil to about 350 F and slowly dip in it, fry on both sides till golden. Remove from the oil and drain.
Dip each donut (while warm) on one side in the glaze, let it set (couple of minutes) and serve.
You can also use Nutella to spread on the donut and use sprinkles of your choice.
3 Tablespoon milk
2 cups icing sugar
½ teaspoon vanilla essence
¼ cup butter
For the Glaze- Combine all the ingredients and melt on low heat till it’s creamy. Keep aside warm.