- Prep Time:10m
- Cook Time:10m
- Total Time:2h
- Serves: 4
- Yield: About 12 donuts
- 170 g all-purpose flour + more for dusting
- 3 g salt
- 20 g sugar
- 4 g instant yeast
- 135 mL milk + more for brushing (vegans substitute with almond milk)
- 10 mL water
- 25 mL olive oil
Make the dough
- Combine the flour, salt, yeast and sugar in a medium-sized mixing bowl. Set aside.
- In a heat-proof bowl, combine the milk, water and oil. Microwave until lukewarm (not hot).
- Make a well in the center of the flour and pour in the lukewarm liquid. Combine and knead until you get a soft non-sticky dough.
- Cover the bowl with a damp kitchen towel and place in a warm location for an hour, or until the dough has doubled in size.
Shape the donut
- Transfer the risen dough to a work surface lightly dusted with flour and roll into a circle about 1/2" thick.
- Using a donut cutter (or a sharp-edged glass and a small bottle cap - get creative), cut donuts about 2.5" wide. Gather up remaining dough, roll out and cut. Repeat until you have no more dough left to cut.
- Place cut dough onto a large baking tray lined with parchment paper. I needed a large + small baking tray. Loosely cover with cling-film/kitchen towel.
- Let rise for 30-45 minutes until significantly doubled in size. Brush the tops generously with milk.
- Run the icing sugar through a sieve to remove lumps. Stir in the milk, adding a little at a time till you get a pale paste-looking glaze.
- Preheat oven to 400F/200C. Bake the donuts for 10 minutes, until golden brown on top. Transfer to a wire rack to cool.
- In a small pan, heat about 1" oil on medium heat. Drop a small piece of dough (I used the donut hole for testing) in the hot oil. It should rise immediately, and turn golden brown in a minute.
- Drop one risen donut, and deep fry on both sides, turning over when it's golden brown. Drain on paper towels, then move to a wire rack to cool completely. Repeat with the remaining donuts.
- Glaze or fill according to preference and enjoy! Keeps well at room temperature in an air-tight container for 3 days.