Ingredients:

250g of plain flour 

115ml of milk 

12g of fresh yeast or 3g of dry yeast

35g of sugar

1 egg

25g of butter

1 teaspoon of vanilla essence 

1/2 teaspoon of salt 

Vegetable oil for frying

For glaze:

125g of icing sugar  

3 tablespoons of water 

Food coloring and some sprinkles to taste

Method: 

In a bowl, mix the flour, sugar, baking powder, milk, vanilla essence and egg. Knead until the mixture is consistent, add the softened butter a little at a time and knead for at least 5minutes.

When the dough coming away from your hands and it is smooth and homogeneous, transfer it to a floured bowl, cover it with cling film and place it in the oven off to rise for two hours, or until the dough has doubled its volume.

Once the dough has risen, transfer it to the already floured work surface, roll it out with a rolling pin until it is about 1cm thick.

Cut some circles with the pastry rings and in each circle obtained make another circle with a smaller pastry ring. Otherwise you will need two circular molds of different sizes (approximately, 8 and 3centimeters in diameter), a glass and a bottle cap will be fine.

Transfer the donuts on a baking sheet in individual pieces of baking paper and leave to rest between 30min 1 hour in the oven off with the light on.

After that, put 2 or 3 donuts with baking paper, in a large pan, fry them in vegetable oil on both sides, it will take about 3 minutes.

Put them in kitchen paper to remove the excess oil and let them cool.