Doughnuts:

2

sachets

yeast

¼

cup

water (40 - 50°C)

1 ½

cups

lukewarm milk (scalded, then cooled)

½

cup

sugar

1

tsp

salt

2

eggs

1/3

cup

butter

5

cups

all-purpose flour

vegetable oil

Creamy Glaze:

1/3

cup

butter

2

cups

icing sugar

1 ½

tsp

vanilla essence

4

Tbs

hot water

Chocolate Frosting:

1/3

cup

butter

2

cups

icing sugar

1 ½

tsp

vanilla

5

Tbs

hot water

115

g

milk chocolate chips

1

Dissolve yeast in warm water in 2½ litre bowl. Add milk,salt,eggs, butter and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.

2

Gently roll dough 1cm thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.

3

Heat vegetable oil in deep fryer to 175°C. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface.

4

Fry until golden brown, about 1 minute on each side.

5

Remove carefully from oil (do not prick surface); drain.

6

Dip the doughnuts into creamy glaze set on rack; when slightly cooled spread chocolate frosting on top.

Creamy glaze:

1

Heat butter until melted. Remove from heat. Stir in icing sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate frosting:

1

Heat butter and chocolate over low heat until chocolate is melted. Remove from heat. Stir in icing sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.