Ingredients
4 tablespoons milk
4 tablespoons boiling water
1 teaspoon dry active yeast
7ounces all purpose flour ( a little under 3 cups I recommend you measure and weigh. See my note above)
1 1/3 ounces sugar ( about 4 tablespoons)
1 egg
1 ounce butter cold to room temperature
1 dash salt
oil
glaze
1/3 cup butter
3 cups confectioners’ sugar
1 1/2 teaspoons vanilla
5 tablespoons hot water ( or as needed)

method
in a large measuring jug combine the milk and boiling water add a teaspoon of the sugar and the yeast stir it gently then leave it in a warm place for the yeast to activate (aka foam)
in a large mixing bowl combine the flour the rest of the sugar and the salt cut in the butter using your fingers or a pastry blender until it resembles crumbs
add the egg (give it a quick beat) and yeast mixture to the flour mix and mix into a smooth dough this usually takes about 6 minutes of mixing
turn the dough out onto a lightly floured counter and knead for about 6 to 12 minutes it should feel springy and little bubbles should form under the surface place it back in the bowl cover with a cloth or plastic wrap and let rise for about an hour until double in size
once risen place the dough onto the counter and cut it into 5 pieces one piece at a time stretch it into a long rope about an inch to an inch and a half wide cut strips about an inch long ball em up with your hands and place them on a baking tray or wire rack to wait
cover the doughnuts holes with a cloth to rise while you heat the oil to 380°F
place the doughnuts into the oil and fry until golden brown on each side about 3 minutes be sure to fry only a few at a time so they don’t overcrowd and stick together
drain on a paper towel or wire rack over a cloth before glazing them be sure to glaze them warm or else they won’t get that delicious coverage.

Credit: Susan Recipe