Makes 20

• 510g cake wheat flour, sifted, plus extra for dusting
• Pinch of salt
• 1 x 10g sachet active instant
• dry yeast
• 80g castor sugar
• 1 jumbo egg
• 1 cup warm milk
• ½ tsp vanilla essence
• 50g butter, melted
• Oil for deep-frying

FOR THE GLAZE

• 200g icing sugar, sifted
• Few drops pink or red food colouring

1 Sift the flour and salt into a large bowl or into the bowl of a food mixer fitted with the hook attachment. Stir in the yeast and sugar and make a well in the centre.
2 In a separate bowl, whisk together the egg, milk, vanilla and butter, add to the well in flour mixture; stir well to combine.
3 Place dough on a floured surface and knead for about 10 min or, in the mixer, mix until smooth and pliable. Place dough in an oiled bowl, cover and leave to stand in a warm place for 1 hour or until doubled in size.
4 Knock back dough, then, on a floured surface, roll out to about 1cm thick. Cut out shapes with a doughnut cutter and place on a floured baking tray for an additional 20 min or until doubled in size.
5 Heat oil to 180ºC in a deep pot, add doughnuts in batches and fry until golden brown. Remove with a slotted spoon, drain on paper towel and allow to cool.
6 For the glaze: Place icing sugar in a small bowl, stir in 1 tsp water and a few drops food colouring. Stir vigorously until smooth and the desired shade is achieved. Dip doughnuts into the icing, swirl to coat, remove and place on a baking tray to set.
7 To serve: Serve cold, with tea.

Words and image: Fairlady magazine