Glazed Doughnuts

• Warm the milk to body temperature. Add in the sugar and yeast and set aside for a few minutes.
• In the bowl of an stand mixer place the flour and salt. Add in the milk mixture, eggs and melted butter. Mix using the dough hook for about 5 minutes on a slow speed. The dough should be coming away from the sides of the bowl.
• Cover the bowl and place in the fridge for about 2 hours.
• Roll out the dough on a lightly floured surface about 1cm thickness.
• Cut out the doughnuts and holes using a doughnut cutter or two round cookie cutters (7.5cm and 3cm). Place the doughnuts and holes on a lightly floured baking tray and leave at room temperature to rise for about 30 minutes. The doughnuts should be doubled in size.
• Once the doughnuts are doubled in size, preheat the oil for frying. Use a large pot and place about 3cm of sunflower oil in the pot. Bring up to a medium temperature (180°C).
• Fry a few doughnuts at a time, for about 1½ minutes per side. They should be golden brown. The doughnut holes fry quicker.
• Place cooked doughnuts on paper towel to drain off excess oil.

Make the glaze

• Melt the butter and add the icing sugar, thin the mixture slightly with a little milk. The glaze should be the consistency of fresh cream.
• While the doughnuts are still hot dip them on both sides in glaze and place on a cooling rack to drain off any excess.
• Enjoy immediately.