Ingredients

• 325g/ 2 cups + 2 tbsp bread flour or plain flour
• 1 tbsp honey
• 1 tbsp sugar
• 2 tsp instant/ dry yeast
• 1/2 cup lukewarm milk
• 1 tsp vanilla essence
• 2 tbsp yogurt
• 50g unsalted softened butter
• 1/4 tsp baking soda
• 1/3 tsp salt
• 1/2 cup powdered sugar
• Vegetable/ Sunflower oil

Method

Take 1/2 cup lukewarm milk in a jug. Add 1 tbsp honey, 1 tbsp sugar and 2 tsp yeast.

Mix well and let it rest for 5 minutes.

Take 2 cups bread/plain flour in a large bowl. Add 1/3 tsp salt, 1/4 tsp baking soda, 2 tbsp yogurt and 50g unsalted butter at room temperature. Mix well with a spoon.

Pour in the yeast mix. Mix with a spatula until the dough comes together.

Knead the dough for 10 minutes. You can use a stand mixer or electric hand beater with dough hook attached.

Make sure that the dough pass the window pane test. (You should be able to stretch the dough without tearing it.)

Cover the dough and let it proof for 1 hour or until doubled in volume.

Once proofed, degas the dough by kneading for a minute.

Lightly flour the surface with flour and roll the dough into a disc with 1/2″ thickness.

Use a 3 1/4″ cookie cutter and cut into 8 doughnuts. Roll the scraps to cut more.

Place each doughnuts on a parchment paper. Use 1 1/4″ cookie cutter to make the inner hole.

Loosely cover and allow to puff up for 15-20 minutes.

Heat the vegetable/sunflower oil to medium hot. When you dip a skewer in the oil, it should bubble lightly. You can also check the temperature by frying a doughnut hole.

Carefully place 2-3 doughnuts in the oil. Turn it once the bottom side is lightly golden.

Remove from heat when both sides are lightly golden. Place on a kitchen towel to drain excess oil.

Coat the doughnuts in coarsely powdered sugar and place on a cooling rack.

Repeat the same with the remaining doughnuts.