- 30 mins
- 1 hr
- 7 grams instant dried yeast
- 100 grams caster sugar
- 360 grams plain flour
- Pinch of salt
- 125 mL warm water
- 75g melted unsalted butter
- 165 grams cooked, mashed potatoes, warm
- 125 mL lukewarm milk
- 1 egg at room temperature
- 2 TSP Queen Natural Vanilla Extract
- 3 cups icing sugar mixture
- 1/4 - 1/2 cup full cream milk
- 3 TSP Queen Natural Vanilla Extract
Method - Donuts
Combine all dry ingredients in a bowl and whisk together to thoroughly combine.
Add the warm water, melted butter, mashed potatoes, lukewarm milk, Queen Natural Vanilla Extract and an egg. Mix everything together thoroughly.
Knead the mixture by hand for 2-3 minutes or until the dough is a nice, cohesive ball. Set aside to rise for 40 minutes - 1 hour, or until the dough has doubled in size.
On a well-floured board, knock back the dough and roll out to 2-3 cm thick.
Cut out the donut shapes and set each donut onto an individual square of baking paper. Allow the donuts to rise a second time for 30 minutes or until puffed up.
Heat up a pot with neutral oil (canola or vegetable) to 180 degrees.
Place the donut (still on its baking paper square) into the oil and fry until both sides are golden brown. Note: the baking paper will slip off during the frying process and will ensure that you do not knock the air out of the donuts while trying to get them into the oil.
Once cooked, set aside on a drying rack to allow the excess oil to drain away.
Method - Vanilla Glaze
In a bowl, combine all of the ingredients together and whisk until smooth.
Dip the donuts into the glaze and set onto a wire rack to drain.
Allow the glaze to set before digging in!