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1
Add everything from the salt to the baking powder into the bread machine's pan.
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2
In a measuring cup, add the milk and the egg and mix.
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3
Add water and then add the mixture to the bread machine.
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4
Set the bread machine to the dough making course and let it run till the first rising is done.
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5
Measure the margarine in the same measuring cup.
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6
After five minutes, add it into the bread machine.
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7
Put the yeast in the yeast dispenser.
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8
If your machine does not have a yeast dispenser, then put it directly into the pan.
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9
Take the dough out and punch it down.
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10
Divide it into 16 portions and let them sit for 10 minutes.
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11
If it's cold, make it 15 minutes.
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12
in order to keep the dough from drying out, cover it with a tightly wrung out towel.
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13
Form the dough by coating your finger with flour and poking a hole in the center of the dough, opening it up.
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14
At first use your middle finger, and then gently use your fingers in a circular motion to form it.
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15
Once the hole has opened up, use two fingers in a circular motion.
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16
If the dough loses it's shape, mash it back together and gently start again.
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17
Cut up parchment paper into individual squares for the dough.
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18
The doughnuts will expand so be sure to make them large.
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19
Let the dough rise a second time for 40 minutes at 40C.
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20
Once the dough has doubled in size, it's ready.
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21
Once they are about this size, they are ready.
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22
Fry each size for 30 seconds each in 180C oil.
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23
How to put the doughnuts into the oil.
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24
If the beauty of the doughnuts when they're freshly done is important, the parchment paper is the key.
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25
This is safe because it keeps the oil from splattering, but throw away the paper afterwards.
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26
If you are being more economical, gently drop the dough in right above the oil moving it left to right.
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27
This way you can reuse the paper.
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28
Just wipe the oil that splatters up and store the paper for next time.
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29
Once you put them in, using cooking chopsticks, move the doughnuts around in circular motions.
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30
Because the dough has risen, even holes that weren't perfect will look better after frying.
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31
The cooking time is 30 seconds for each side.
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32
If they are done or darkened before that, your oil is too hot.
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33
If they are not a golden brown color your oil temperature is too low.
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34
To drain off the excess oil, I used an old cereal box.
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35
Once they are all done frying, add the vanilla glaze.
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36
For how to make it, refer to Recipe ID: #1176794
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37
They're also delicious topped with chocolate syrup or maple syrup.
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38
If they have cooled, you can heat them up in a toaster oven for 2 minutes.
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39
After that, let them sit for 2 minutes.
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40
The middle will be soft and the glaze will be crispy and soft.
