In a large measuring jug, combine the milk and boiling water. Add 1 teaspoon of sugar and the yeast. Stir gently and leave it in a warm place for 5-10 minutes until the yeast activates and foams. This is crucial for getting light and fluffy donuts.
Step 2: Prepare the Dough
In a large mixing bowl, combine the flour, remaining sugar, and salt. Using your fingers or a pastry blender, cut in the cold butter until the mixture resembles fine crumbs.
Beat the egg lightly and add it to the flour mixture, along with the activated yeast mixture. Mix everything together until a smooth dough forms. This usually takes about 5 minutes of mixing, and the dough should feel soft and pliable.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface and knead it for about 5 to 10 minutes, until it becomes springy and small bubbles start to form under the surface. This step is important for developing the texture of the donuts.
Place the kneaded dough back into the bowl, cover it with a cloth or plastic wrap, and let it rise for about 1 hour, or until it has doubled in size. This gives the dough time to become light and airy.
Step 4: Shape the Donuts
Once the dough has risen, punch it down and turn it out onto the counter. Divide the dough into 4 equal pieces. Roll each piece into a long rope about 1 to 1.5 inches wide, then cut strips that are about an inch long.
Roll each strip of dough into a ball with your hands and place them on a baking tray or wire rack. Let them rise again, covered with a cloth, while you heat the oil.
Step 5: Heat the Oil
Heat the oil to 375°F (190°C) in a large pot or deep fryer. The oil should be deep enough to fully submerge the donuts. Be sure to use a thermometer to maintain the correct temperature, as frying at too high or low a temperature will affect the texture of the donuts.
Step 6: Fry the Donuts
Carefully place a few donut balls into the hot oil at a time, being sure not to overcrowd the pot. Fry them for about 2 minutes on each side or until golden brown. Turn the donuts carefully with tongs or a slotted spoon to ensure they cook evenly.
Once golden brown, remove the donuts from the oil and drain them on a paper towel or wire rack to remove excess oil.
