Instructions

1. Rub together the flour, sugar, yeast, salt and butter in a large bowl until breadcrumb like.

1. Make a well in the middle, and add the milk and eggs. Mix until incorporated. (It will be very wet and sticky.)
2. Cover and leave to plump up for 30 mins.
3. Tip out onto a work surface and knead for 10 - 20 mins until elastic.
4. Put back into the bowl, cover and prove for 60 - 90 mins until doubled in size.
5. Cover a large baking tray in cling film and grease with a little oil. Then divide the dough into 12 equal pieces and roll into balls.
6. Poke a hole in the middle of each one, and stretch out slightly to form a ring. Place on the lined tray, cover with a damp towel and prove for 60 mins.
7. When the doughnuts can be lightly poked and it springs back all the way, they're ready. Heat the oil in a large saucepan to 170°C/338ºF.
8. Fry each one for approx 2 mins on each side until golden.
9. Put on a kitchen towel to drain any excess oil. Repeat until all the doughnuts are cooked.
10. Make the glaze by mixing the icing sugar, salt, vanilla and cold water together in a bowl. Drizzle over each doughnut. Alternatively you can simply roll them in caster sugar.