Glazed Donuts!

1. First, place all the ingredients for the donuts, except the butter (and oil), into the bowl of a stand mixer fitted with the dough hook. Work on a low speed for about 4 minutes, or until well combined and elastic.
2. With the mixer still running, add the butter piece by piece, until it is all worked in and incorporated. There should be no visible pieces. This will take about 5-8 minutes.
3. Scrape down the sides of the bowl, cover with plastic, and set aside in a warm place to rise until doubled in size.
4. When the dough has risen, punch it down, and scrape it out onto a well-floured surface. Pat the dough into a rectangle, about ½ inch (just over 1cm) thick, and cut out as many donuts as you can using a 2.5 inch (5cm) doughnut cutter, or a round cutter and a piping nozzle if you’re me. Re-roll the donut holes and scraps and keep going until all the dough is used.
5. Place the donuts on a parchment lined and lightly floured baking sheet, cover with plastic again, and set aside to rise for another 45 minutes, or until puffy.
6. When the donuts are finished their second rise, place about 2 inches of oil into a high-sided pan (or use a deep fryer) and heat the oil over a low flame, until it reaches 170 C. Alternatively, place a small piece of dough in the oil, and when it bubbles and rises to the surface, the oil should be the right temperature.
7. Fry the donuts a few at a time (don’t crowd the pan) for about 1 minute on each side or until they are golden brown and cooked through.
8. Remove them from the hot oil using a kitchen spider. Drain the donuts on paper towels or on a wire rack, and leave them to cool for at least 10 minutes while you repeat frying the rest of the donuts.
9. To make the glaze, whisk all the ingredients together in a wide, shallow bowl, until smooth. Add a little more milk if the glaze is too thick.
10. Dip the donuts into the glaze, turning to coat them on all sides, and place them back onto a wire rack to drip and set slightly. Or just start eating them straight away! Serve with a black coffee.