Basic Doughnut

INGREDIENTS

1 cup milk
¼ cup water, lukewarm
1 pack yeast
1 tablespoon plus ¼ cup sugar
4 ½ cups flour, sifted
3 tablespoons butter or margarine, at
room temperature
1 egg, well beaten
1 teaspoon salt

METHOD

To make the glaze: Combine the ' sugar
with 2 tablespoons of water in a small
bowl. Mix well then add a little more
water, if necessary, to make a smooth,
creamy glaze. Cover the glaze directly
with plastic wrap and reserve.

To make doughnuts: Heat the milk in a
saucepan over medium-heat. When the
milk
reaches a simmer pour it into a mixing
bowl and allow it to cool.

Meanwhile, measure ¼ cup of lukewarm
water into a small bowl. Sprinkle the
yeast into the water then let the
mixture
stand until the yeast dissolves, about
7
minutes. Stir the yeast mixture into
the
milk along with 1 tablespoon of the
sugar. Mix in 1 ½ cups of the flour
(by
hand or with an electric mixer) then
cover the dough starter with a clean
towel and set it aside to rise and rest
in a warm place for 1 hour.

When the dough has relaxed, cream the
butter with the remaining ¼ cup of
sugar. Beat the butter mixture into the
dough a little at a time. Mix in the
egg
and salt then mix in the remaining 3
cups
flour. Work the dough until it is
smooth
then place it in a well-greased bowl.
Cover again with a clean towel and set
aside in a warm place until doubled in
bulk, at least one hour.

Turn the dough out onto floured board
and
roll it out about ½-inch thick. Using
a
floured doughnut cutter, cut out the
doughnuts. Transfer the doughnuts to a
clean floured board or baking sheet.
Cover once again with a clean towel,
and
set aside to rise until doubled.

lastly deep fry doughnuts

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