- 4 teaspoons active dry yeast
- 1/4 cup (2 fluid ounces) lukewarm water
- 1 cup (8 fluid ounces) lukewarm milk
- 3 tablespoons caster (superfine) sugar
- 100 g (3 1/2 ounces) butter, melted
- 4 1/4 cups plain (all-purpose) flour
- 3 eggs
- vegetable oil for deep-frying
- Place the yeast, water, milk and 1 tablespoon of the sugar in a bowl and set aside for 10 minutes. The mixture will start to foam, indicating that the yeast is active.
- Add the butter, flour, eggs and remaining sugar to the yeast mixture and mix with a butter knife until a sticky dough forms.
- Bring the dough together by kneading on a lightly floured surface.
- Place the dough in an oiled bowl, cover with a tea towel and set aside in a warm place for 45 minutes or until doubled in size.
- Knead the dough on a lightly floured surface for 5 minutes or until it feels smooth and elastic when pressed.
- Roll out the dough on a lightly floured surface until 1 cm (1 1/2 inches) thick. Cut 8 cm (3 1/4 inch) rounds with a cutter. Cut a 3.5 cm (1 1/4 inch) hole in the middle of the rounds.*
- Place on a tray lined with non-stick baking paper, cover with a tea towel and set aside in a warm place for 30 minutes or until risen.
- Heat the oil in a saucepan over medium-low heat. Cook the doughnuts a few at a time for 1 minute each side or until golden.
- Drain briefly on paper towels.
Chocolate Doughnut Glaze Ingredients
- 2 cups confectioners’ sugar, sifted
- 1/2 cup unsalted butter
- 1/4 cup whole milk, warmed
- 1 tablespoon light corn syrup
- 2 teaspoons pure vanilla extract
- 4 ounces bittersweet chocolate, chopped
- Using a fine-mesh sieve, sift icing sugar into a small bowl; set aside.
- Combine butter, milk, corn syrup, and vanilla in a medium saucepan and heat over medium heat until butter is melted.
- Decrease the heat to low, add the chocolate, and whisk until melted.
- Turn off heat, add the confectioners’ sugar, and whisk until smooth.
Assembling Chocolate-Glazed Doughnuts
- Place the chocolate glaze over a bowl of warm water.
- Dip the doughnuts immediately.
- Place on wire racks to cool completely and to allow the glaze to set for 30 minutes before serving.