Dough Ingredients:

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40g (3 tbsp) Unsalted Melted Butter

40g (3 tbsp) Granulated Sugar

Half tsp Salt

1 Large Egg

125ml (half cup) Full Fat Milk (room temp)

1 tsp Instant Yeast

280g (2 cups) Bread/strong Flour + Extra for Surface

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Glaze

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75g (5 tbsp) Unsalted Melted Butter

3 Tbsp Full Fat Milk (Luke warm)

1 tsp Vanilla Extract

250g (2 cups) Icing Sugar

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1. In a large bowl add 40g of melted butter (make sure not too hot) 40g granulated sugar, half a tsp of salt and 1 large egg. Whisk well and then add 125ml lukewarm full fat milk whisk again and then add 1 tsp of fast action yeast. Mix until the sugar has dissolved and then cover the bowl to activate the yeast.

2. Once you can see the yeast is active - you can tell this by floating at the top, should take around 10-20 mins

3. Now that the yeast is active add 280g of bread/strong flour and then mix well until there is no visible flour left with a wooden spoon. Cover with cling film and let prove for 2 hours or until doubled in size

4. Place your dough on a dry counter and shape into a ball (don’t add flour) - grab a different bowl and grease well with vegetable oil using kitchen paper

5. Place your dough into the greased bowl, cover with cling film and pop into the fridge overnight.

6. The next day take your dough out of the fridge and flour your surface heavily and roll out the dough whilst it’s still cold. Once the dough is flattened cut out your donut shapes using a donut cutter or something similar like a cookie cutter

7. Place your donut shapes onto a floured surface and then cover them with cling film to rise one last time at room temp for around 1 hour

8. Preheat your vegetable/sunflower oil to about 180 degrees Celsius or 360 Fahrenheit.

9. Add the donuts into the oil carefully using a spatular or something similar and cook on each side for around 2 mins or until they are golden (not brown)

10. Remove donuts from oil and place on a cooling rack

11. In the meantime make your glaze.

12. Add to a bowl 75g Unsalted Melted Butter, 3 Tbsp Full Fat Milk (Luke warm), 1 tsp Vanilla Extract and 250g Icing Sugar. Give it a mix and then dunk your donuts into the glaze