-
1
Sift the ingredients together.
-
2
In a bowl, mix the butter until creamy.
-
3
Add the salt, then add the sugar in 2~3 portions, mixing well with each addition.
-
4
Add the beaten egg a little at a time and mix well.
-
5
Add the milk and vanilla.
-
6
Combine thoroughly.
-
7
Divide the sifted dry ingredients into two portions and gently cut into the batter one portion at a time with a spatula.
-
8
Cling wrap the dough tightly and chill in the refrigerator for about 30 minutes.
-
9
Lightly dust the dough with flour, sandwich between two sheets of plastic wrap, and roll out to about 8 mm thick.
-
10
Cut out the donuts with a flour-dusted cutter.
-
11
Use a toothpick or skewer to drag a line around the center to attain the same shape as Mister Donut's.
-
12
If you don't have a donut cutter, you can use a circular container.
-
13
If the dough becomes soggy, chill it while working with it.
-
14
Heat the oil to 160~170C and gently put the donuts into the oil with the lined side down.
-
15
When the bottom becomes golden brown, flip the donuts over.
-
16
Be sure not to let the oil get too hot or the line you drew earlier won't crack open.
-
17
When the donuts are a nice golden brown, put onto a rack to cool.
-
18
Ball up the remaining dough from the donut holes and fry those as well.
-
19
Make the icing.
-
20
Mix together the water and powdered sugar well.
-
21
Roll the round donuts in the icing while still hot, then let cool.
-
22
Melt the chocolate in a double boiler or microwave.
-
23
Spoon onto the donuts and let cool.
-
24
Cross section.
-
25
The more sugar you use, the easier it browns, so be careful.
-
26
If they're too hard, try adjusting the amount of ingredients, mixing method (don't over-mix!
-
27
), dough thickness, oil temperature, and the frying time.
-
28
Adjust the amount of icing to taste.
-
29
If you spoon some of the icing around the surface of the ringed donuts, then roll the donut holes around in the remaining icing, you shouldn't have leftovers.
