Soft Donuts

In conjunction of National Donut Day who is celebrated on the 1st Friday of June each year, I made these super soft donuts for our afternoon tea.

National Donut Day is on the first Friday of June each year, succeeding the Donut Day event created by the Salvation Army in 1938 to honor the women who served donuts to soldiers during World War I. The holiday celebrates the donut — an edible, torus-shaped piece of dough which is deep-fried and sweetened. Many American donut stores offer free donuts on National Donut Day. (Wikipedia)

Ingredients:
Adapted from Home Sweet Home

3 cups flour
1/2 tsp salt
2 tbsp sugar
1 egg
3 tbsp margarine or butter
1 tsp vanilla essence
7 gram yeast + 2 tbsp slightly warm water
3/4 cup of milk

1. Dissolve yeast in the warm water and set it aside until it gets frothy. Combined flour, sugar, salt together and mix it well.
2. Add in egg, margarine, yeast mixture and vanilla. Turn on the mixer and slowly drizzle in the milk until dough comes together (if dough is too soft add in a few tbsp more flour) Continue to knead until you get nice smooth dough. Cover the bowl with a dry kitchen towel and let it rise for an hour or double its size at a warm place.
3. Punch down the dough and remove onto a floured work tabletop. Roll out the dough to about 1/4" thick and cut the dough out into rounds with a donuts cutter.

4. Let the dough rise again for about 30 minutes or until they feel light and spongy. Heat oil for deep-frying over medium heat. Slip a few donuts into the oil at a time, leaving enough room for them to expand. Make sure that the oil is not too hot otherwise the donuts will not be cooked inside.
5. When the donuts are golden brown, turn them over and cook the other side. It takes about 2–3 minutes to cook through. When donuts are done, remove from oil and drain the oil on paper towels before rolling them in sugar or glaze of your choice.