3 cups all-purpose flour
1 egg (lightly beaten)
1/2 tsp.vanilla essence
1/4 cup (heaped) sugar
1 cup warm milk
1/2 tsp.salt
2 tbsp.melted butter

For Proofing :
2 1/2 tsp.instant yeast
1 tsp sugar
1-1/2 tbsp.warm water

Directions :
1- Pour 1-½ tbsp of warm water into a small bowl, and stir in the yeast and 1 tsp of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
2- Place milk, vanilla essence and butter into a small saucepan over medium-low heat and cook until the butter has melted and the milk has tiny bubbles around the edge. Remove from heat.
3- Mix together the flour, salt, sugar, egg and yeast mixture in a bowl.
4- Knead the dough well with warm milk (milk+ vanilla essence+ butter) like for 5 to 6 mins (dough should be slightly sticky at the end).
5- Place the dough in a greased bowl and cover it with cling.
6- Set in a warm place to rise until double (minimum 1 hour).
7- Dough is ready when you touch it and the indentation remains

Shaping procedure:
Now turn the dough onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a donuts cutter or any circular shape. Let donuts sit out for more 15 mins to rise again until double. Cover loosely with a cloth.

Heat oil in a deep heavy skillet ( karhai grin emoticon ) and if you have a candy thermometer heat the oil upto 160 to 170 degree C.
If you don’t have a thermometer than no issues check the oil by dropping any small ball of dough in oil and if you observe bubbles around your ball its perfect time to fry your donuts.
Fry the donuts until light brown and dip into the glaze while still hot and put them on a wire rack to drain off excess.
(Be alert while frying donuts, if your oil get very hot donuts will get hard and changes color rapidly to dark brown with middle uncooked).

Sugar glaze:
2 cups confectioner sugar
2 tbsp butter
1 ½ tsp vanilla extract
4 tbsp hot water or as needed
food color (if needed)

Melt butter, confectioners sugar and vanilla extract in a saucepan over medium heat. Remove from heat and add in hot water one tablespoon at a time to make icing thin, but not watery.

Dip the donuts in glaze and decorate it with sprinklers,shredded coconut or jus sprinkle confectioner sugar on it.Voila!!! enjoy your donuts

(I learnt during my first 2 attempts)
1-Knead well and make sure your dough is proofed well.
2-Be alert while frying them, they turn their color very fast and they just need to fry till golden brown.
3-Turn donuts over as they come to the surface.
4-For frying, if you don’t have candy thermometer then drop any small ball of dough if u observe bubbles around it,its perfect for frying.
5-If your oil gets too hot wait for it, to gets its temperature down.
6-Work in small batches 2 to 3 at a time.
7-Dip into the glaze while still hot, otherwise it wouldn’t stick properly.
8-Home made donuts are best to be eaten in a day.(even dunkin donuts make new batch everyday).

I have tried my best to give detailed verion with tips,still if there is any query feel fry to ask.
Its not my personal recipe,got it from my friend who loves baking like me IMG_8158IMG_8169IMG_8174-00🙂