|flour — cake, sifted
|salt — just a pinch
|active dried yeast
|Superbake Instant Yeast
|eggs — jumbo
|milk — warm
|vanilla — essence
|butter — melted
|oil — for deep frying
|icing sugar — sifted
|Food colouring — pink or red
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.
In a separate bowl, whisk together the egg, milk, vanilla and butter, add to the well in flour mixture; stir well to combine.
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.
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.
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.
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.
Serve cold, with tea.
Words and image: Fairlady magazine