Glazed Donuts - cooking recipe

Ingredients

3 tablespoons milk
3 tablespoons boiling water
1 teaspoon dry active yeast
8 ounces all-purpose flour (a little under 2 cups, I recommend you measure and weigh. See my note above)
1 1/2 ounces sugar or 3 tablespoons sugar
1 egg
1 ounce butter, cold to room temperature (just don't melt it, okay?)
1 dash salt
oil
Glaze
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water

Preparation

In a large measuring bowl, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt.
Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes-it should feel springy and little bubbles should form under the surface.
Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces.
One piece at a time, stretch it into a long rope about an inch to an inch and a half wide.
Cut strips about an inch long, ball them up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375\u00b0F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes.
Be sure to fry only a few at a time so they don't overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won't get that delicious coverage!