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Ingredients:
| 1 pack | (1 kg) | BAKE BEST DOUGHNUT MIX |
| 1 tbsp | (11 g) | EMPEROR’S BEST INSTANT YEAST |
| 1-1/2 cups | (350 g) | water |
| 1/4 cup | (55 g) | oil |
| 1 | L | cooking oil for frying |
| 1-1/2 cups | (150 g) | powdered sugar |
| 1/4 cup | (55 g) | MAGNOLIA FRESH MILK |
| 1 tsp | (2 g) | liquid vanilla |
Procedure:
1. Combine all ingredients and mix at low speed for 1 minute, scraping sides of mixing bowl occasionally. Shift to high speed and mix until dough is fully developed.
2. Divide dough into 60 gram portions. Form into balls and rest for 15 minutes.
3. Flatten each dough ball and cut using a donut cutter. Place on a pan with flour-dusted cheese cloth. Proof for 45 minutes until double in size.
4. Preheat fryer to 180oC. Fry doughnuts for 40 seconds on each side. Drain excess oil on paper towels and then coat with sugar or dip in sugar glaze.
5. Sugar glaze: Mix all ingredients until smooth in consistency.
Makes 22 pieces.
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