2 ¼ teaspoons instant yeast ½ cup warm water (120 mls) ¼ cup evaporated milk (60 mls) ¼ cup butter or shortening (60 mls) 1 large egg 1 yolk ¼ cup sugar (50 grams) 2 ½ (maybe more) cups all purpose flour (315 grams or more) 1 teaspoons salt ½ teaspoon vanilla extract
In bowl, add yeast to warm water and ½ teaspoon of sugar. Rest until it starts to bubble. Add in evaporated milk, butter, eggs, sugar and vanilla.
Whish the flour and salt together and add to liquids in ½ cup increments until a soft, slightly sticky dough has formed. Dough should be easy to handle and should not stick to a clean finger tip when touched.
Place dough in oiled bowl and cover with plastic wrap. Rise for 1 ½ - 2 hours or until doubled in size.
Once doubled, punch down and roll out into a circle. Cut donuts with donut cutter.
Place donuts on a floured tray, cover with plastic wrap and rise for ½ hour until puffy.
Heat oil to about (365F) vegetable, canola or shortening can be used. Carefully lower the donuts into oil, not more than 2 to 3 at a time. Fry each side for about a minute or until golden brown.
Remove donuts and place on kitchen towels, flipping it onto each side a few times to dry the oil. Place onto a cooling tray.
Glaze and serve warm.
Glaze Recipe may be doubled
1 cup powdered sugar (125 grams) 1 - 2 tablespoons water ¼ teaspoon vanilla extract
Whisk ingredients together and dip warm donuts in half way
INFO & TIPS
I made a ganache with ¼ cup fresh cream 80g dairy milk heat cream for 30sec in microwave pour over chocolate mix until smooth... Some I rolled in cinnamon and castor sugar whilst hot