Ingredients:

  • 435g all-purpose flour
  • 50g granulated sugar
  • 7g active dry yeast
  • 3g salt
  • 180ml warm milk
  • 55g unsalted butter, softened
  • 1 large egg
  • 240g powdered sugar
  • 60ml warm milk
  • 5ml vanilla extract
  • 1 pinch salt

Instructions:

  1. Combine warm milk, a pinch of sugar, and yeast; let it sit for 5-10 minutes until foamy.
  2. Mix in the remaining sugar, softened butter, and egg.
  3. Gradually incorporate flour and salt, kneading until the dough is smooth and slightly tacky but doesn't stick to your fingers.
  4. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 60-90 mins).
  5. Punch down the risen dough and roll it out on a floured surface to 1.3cm thickness.
  6. Use donut cutters to stamp out rings and holes. Place on parchment paper, cover lightly, and let rise for 30-45 minutes.
  7. Heat canola oil to 175°C (350°F). Fry donuts for 60-90 seconds per side until deep mahogany-gold.
  8. Transfer to a wire rack. Whisk powdered sugar, milk, vanilla, and salt until smooth, then dip warm donuts into the glaze.