Glazed Donuts!

Directions

1. 1
   1. First, place all the ingredients for the donuts, except the butter (and oil), into the bowl of a stand mixer fitted with the dough hook. Work on a low speed for about 4 minutes, or until well combined and elastic.
2. 2
   2. With the mixer still running, add the butter piece by piece, until it is all worked in and incorporated. There should be no visible pieces. This will take about 5-8 minutes.
3. 3
   3. Scrape down the sides of the bowl, cover with plastic, and set aside in a warm place to rise until doubled in size.
4. 4
   4. When the dough has risen, punch it down, and scrape it out onto a well-floured surface. Pat the dough into a rectangle, about 1/2 inch (just over 1cm) thick, and cut out as many donuts as you can using a 2.5 inch (5cm) doughnut cutter, or a round cutter and a piping nozzle if you're me. Re-roll the donut holes and scraps and keep going until all the dough is used.
5. 5
   5. Place the donuts on a parchment lined and lightly floured baking sheet, cover with plastic again, and set aside to rise for another 45 minutes, or until puffy.
6. 6
   6. When the donuts are finished their second rise, place about 2 inches of oil into a high-sided pan (or use a deep fryer) and heat the oil over a low flame, until it reaches 170 C. Alternatively, place a small piece of dough in the oil, and when it bubbles and rises to the surface, the oil should be the right temperature.
7. 7
   7. Fry the donuts a few at a time (don't crowd the pan) for about 1 minute on each side or until they are golden brown and cooked through.
8. 8
   8. Remove them from the hot oil using a kitchen spider. Drain the donuts on paper towels or on a wire rack, and leave them to cool for at least 10 minutes while you repeat frying the rest of the donuts.
9. 9
   9. To make the glaze, whisk all the ingredients together in a wide, shallow bowl, until smooth. Add a little more milk if the glaze is too thick.
10. 10
    10. Dip the donuts into the glaze, turning to coat them on all sides, and place them back onto a wire rack to drip and set slightly. Or just start eating them straight away! Serve with a black coffee.