Kneading Instructions

• If Using A Bread Maker
  

  Place all the ingredients for the donut dough to the basket of the bread mixer, holding back some of the milk.
  

  Set the bread machine to the dough cycle. After a minute or two check the dough. If it looks too dry add more milk, one tablespoon at a time.
  

  While the bread machine is kneading, use a spatula to scrap down the sides of the basket, you should see the dough start to come together.
  

  When the kneading is complete the dough should be smooth and soft, and the sides of the bowl should be clean.
  

  Keep the dough in the bread machine until it completes its full cycle where it will complete the first rise and double in size.
  

  If Using a Stand Mixer
  

  Place all the ingredients into the bowl of a stand mixer, holding back some of the milk.
  

  Attach the dough hook, start the machine and knead on low speed for about 1 minute to combine all the ingredients, stopping the mixer once or twice to scrape down the sides of the bowl.
  

  Increase the speed to medium and knead for about 5 – 10 minutes. While kneading the dough, if it looks dry add some of the extra milk if needed.
  

  When the dough is smooth and soft, remove the bowl from the stand mixer and tightly cover with plastic food wrap. Place the bowl in a warm area and allow the dough to complete the first rise stage and double in size – this can take about 1-2 hours.
  

  If Kneading by Hand
  

  Place all the ingredients into a large mixing bowl, holding back some of the milk.
  

  With a clean dry hand, mix the ingredients together in the bowl adding a little more milk if necessary, to bring everything together.
  

  Next, tip the dough onto a lightly floured bench, gather the dough together, and start kneading.
  

  Press the heel of you palms into the dough, pushing and stretching the dough away from you, then rolling the dough back on itself toward you. Repeat this action for about 5 – 1o minutes or until the dough looks smooth and soft. If necessary, dust the bench will more flour as you work.
  

  Place the dough into a bowl, tightly cover with plastic food wrap. Place the bowl in a warm area and allow the dough to complete the first rise stage and double in size – this can take about 1-2 hours.
  

  While you are waiting for the dough to rise make the donut hole tubes. <-- see notes below

Rolling And Cutting The Shapes

• Place the dough onto a lightly flour bench, use a rolling pin to roll it out to an even thickness of about 6 mm (0.25 inches).
• Before cutting the shapes, run both hands under the dough, to make sure it’s not sticking to the bench. If it is, dust a little flour underneath.
• Cut out as many 8 cm (3.1 inch) circles as you can from this first rolling. Then cut out the centre of each with the smaller cutter.
  
• When done peel away the excess dough.

  Knead the excess dough back together into a ball, place into a bowl and cover with plastic. Store in the fridge for 1 hour, then roll the dough again, cutting more shapes, as you did in the above steps 1-3.

  Knead the excess dough from this second roll back together, then roll and cut out another shape or two if you can. Repeat until you can’t cut out any more shapes. You’ll have a small piece left over, shape that into a ball and cook it with the rest.

  Please note: You don’t have to rest the dough again after the second roll.

Second Rise

• Transfer the donuts to a tray lined with baking paper, leaving some space between each as they will rise a little.
• If you are using the donut hole tubes place them in place now. The tubes are a little bigger than the cut holes, so use your two pointer fingers to gently stretch the hole bigger before placing the lightly oiled tubes in.
  
• Place the tray in a warm area and allow to puff up a little – this can take about 30 – 60 minutes.

  While you are waiting for the dough to rise make the glaze.

Preheat the oven to 180°C (350°F) about 10 – 15 minutes before the end of the second rise time.

Baking

• Brush the tops of the donuts, with melted butter before placing into the hot oven.
  
• Bake for about 10 – 13 minutes, but no longer. If you cook them too long, they will be dry.
  
• Remove from the oven and allow to cool for a minute or two. Then remove the tubes (be careful the tubes can still be hot).

  While the donuts are still hot/warm dip them into the glaze.

Making The Glaze

• Place the icing sugar (powdered sugar) into a medium sized mixing bowl, then use a fork or spoon to mix in the vanilla essence and 4 teaspoons of milk to start with. Gradually add more milk, one teaspoon at a time until it is thick but a little runny.

  The icing should be thick enough to coat the back of a spoon and slowly drip from it. If you think you have added too much liquid, mix in more icing sugar until you get the correct consistency.

Glazing the Donuts

• Before glazing the donuts, stand a wire rack on top of a baking tray.
• Turn the donut upside down and dip the tops into the glaze, slowly pull the donut away from the glaze. Then place on a wire rack and allow the excess glaze to drip off.
  
• While the icing is still wet, scatter over the sprinkle decorations. Allow the donuts to air dry for an hour or so before serving.