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1
Measure all the ingredients.
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2
Bring the butter to room temperature.
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3
Place the flour and baking powder into a bowl and mix well with whisk.
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4
In the bowl with the flour, add the sugar to one side, and the yeast next to the sugar.
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5
Add the salt on the opposite side of the sugar.
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6
Whisk the egg well and bring the milk to 42-45C.
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7
Add the milk to the yeast side of the bowl, then add the egg.
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8
Mix will with a rubber spatula.
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9
Don't heat the egg and milk together!!
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10
If you heat the egg, it will start to harden!
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11
If the milk gets to over 45C let it cool to the appropriate temperature.
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12
Once the flour is incorporated, add the butter.
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13
It'll be a little sticky but keep kneading the dough!
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14
After the dough becomes less sticky and comes together, transfer the dough to a working surface and knead the dough until it's glossy, about 15-20 minutes (times may vary).
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15
After the dough becomes glossy and doesn't come apart when it's stretched, pull the dough from top to bottom and form a ball.
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16
Form into a neat ball with the seams sealed together.
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17
Place the dough ball seam side down in a bowl thinly coated with oil.
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18
Cover with plastic wrap.
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19
Let the dough rise (1st rising) at 40C for about 40 minutes.
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20
It will double in size.
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21
If you put your finger in the dough, the hole will not close.
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22
This is the end of the first rising.
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23
Lightly deflate the dough.
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24
Make 9 portions about 50 g each and like in Step 7 form into neat balls.
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25
Place into a large plastic container, put on the lid and let rest for 15 minutes.
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26
If you don't have a large plastic container, cover with a well-wrung out towel and let rest.
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27
While the dough is resting coat the wire rack you will use for the second rise with oil (you can use a wire rack to grill mochi for this).
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28
After the dough has rested, press your index finger lightly into the center of the ball.
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29
Open the hole little by little until it's about 3-4 cm.
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30
Once you've made holes in all the donuts place them on the wire rack (you don't need to cover them with plastic wrap).
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31
For the 2nd rising, place them in a warm place for 50-60 minutes or until they double in size.
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32
Prepare the glaze just before the 2nd rising is complete.
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33
Place all the ingredients for the glaze in a bowl and mix.
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34
If you think it's a bit stiff then it's ready.
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35
The 2nd proofing is complete.
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36
The donuts should have doubled in size and have a beautiful shape.
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37
Carefully remove them from the wire rack and fry them in 170-180C oil for 45 seconds per side (the time will depend on your pan and stove so adjust accordingly).
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38
After they're done frying remove any excess oil and glaze one side of each donut.
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39
Let the glaze dry.
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40
This time the glaze was a little too thin and it didn't adhere properly.
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41
Once the glaze has dried to a shiny finish they're done!
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42
If the donuts cool microwave them at 500 W for 30 seconds (without plastic wrap).
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43
They'll be just as delicious as when they were freshly made.
