Chocolate-Glazed Doughnuts
INGREDIENTS
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4 teaspoons active dry yeast
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1/4 cup (2 fluid ounces) lukewarm water
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1 cup (8 fluid ounces) lukewarm milk
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3 tablespoons caster (superfine) sugar
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100 g (3 1/2 ounces) butter, melted
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4 1/4 cups plain (all-purpose) flour
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3 eggs
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vegetable oil for deep-frying
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Place the yeast, water, milk and 1 tablespoon of the sugar in a bowl and set aside for 10 minutes. The mixture will start to foam, indicating that the yeast is active.
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Add the butter, flour, eggs and remaining sugar to the yeast mixture and mix with a butter knife until a sticky dough forms.
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Bring the dough together by kneading on a lightly floured surface.
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Place the dough in an oiled bowl, cover with a tea towel and set aside in a warm place for 45 minutes or until doubled in size.
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Knead the dough on a lightly floured surface for 5 minutes or until it feels smooth and elastic when pressed.
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Roll out the dough on a lightly floured surface until 1 cm (1 1/2 inches) thick. Cut 8 cm (3 1/4 inch) rounds with a cutter. Cut a 3.5 cm (1 1/4 inch) hole in the middle of the rounds.*
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Place on a tray lined with non-stick baking paper, cover with a tea towel and set aside in a warm place for 30 minutes or until risen.
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Heat the oil in a saucepan over medium-low heat. Cook the doughnuts a few at a time for 1 minute each side or until golden.
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Drain briefly on paper towels.
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