* 3 cups bread flour
* 1 tsp salt
* ½ cup sugar
* 3 tsp instant yeast
* 1 cup fresh milk
* ¼ cup unsalted butter, melted
* 1 large egg, beaten
* peanut oil (for frying)
1) Place bread flour, salt, sugar and instant yeast in a large bowl, making sure that the salt and yeast do not touch. Mix well and set aside.
2) Mix together fresh milk, melted unsalted butter and egg (beaten) in another bowl. Make a well in the center of the flour mixture and pour in milk mixture; mix until no dry ingredients remain. Let it sit, covered, for 10 to 15 minutes to let the flour absorb the liquid.
3) Knead dough for 15 to 20 minutes, or until surface is smooth and taut. (Note: You can use an electric mixer with the hook attachment on medium low speed.) Cover with plastic wrap; set aside in a warm spot for 1 hour, or until dough has doubled in size. Punch down dough to release air, place on a floured work surface and roll out until ½ inch thick. Using a 3-inch round cutter and a ½-inch cutter for the holes, stamp out doughnuts.
4) Re-roll any excess. Place on a tray lined with greased parchment paper, cover and allow to rise for 30 to 45 minutes or until double in size. In a medium heavy bottomed pot, heat 3 inches peanut oil to 375˚F. Fry doughnuts in batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels. Let cool for 15 minutes before glazing.