1. Add all the dough ingredients in the pan of your bread machine (as per manufacturer instructions). Select dough cycle and press start.
2. When the dough cycle is complete, remove the dough from the machine and place on a floured surface.
3. Punch the dough down and divide it in 6 pieces. Cover it with a dry cloth. Let it rest for about 15min.
4. Shape a piece into a log and roll it up tightly. Roll over the log with your hands to about 20cm long. Then stick together both ends to make a circle. Place on a fitting size parchment or waxed paper. Repeat with the remaining dough pieces.
5. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume.
6. Heat the oil to about 170℃. When the oil is heated, carefully place the donuts in. Dip 2 to 3 per batch, depending on the size of your fryer or pan.
7. Flip them over as soon as they become golden brown on the underside, at the same time remove the parchment paper and deep-fry until the other side are golden blown. Place onto prepared rack. Repeat with remaining donuts.
8.Make the glaze
In a bowl, whisk all of the glaze ingredients together. Microwave for about 30 to 40 sec until they are liquid. Dip each donut (no need to wait for them to cool) into the glaze. Place back onto a rack to let excess glaze drain.
1. Add all ingredients A in a small saucepan and stir them until hot but not boiling (make sure all the butter is melted). Remove from the heat, add the sifted flour all at once and stir quickly with a wooden spoon or spatula until well blended.
2. Lower the heat to medium-low and keep stirring vigorously about 1min. The dough forms a smooth ball.
3. Transfer the dough into a bowl and add beaten egg little by little. Mix well after each time with a wooden spoon or spatula, until the batter is smooth and glossy. If the batter starts to be too loose, then stop and do not add the remaining of the eggs.
4. Fill the mixture in a large pastry bag, fitted with a star shape tip (about 1.2cm across).
5. Cut out several squares of parchment paper (about 7cm x 7cm) and pipe a ring onto each sheet. Heat enough oil in a heavy-bottomed pot, once hot, reduce the heat to medium-low and place one or two crullers at a time, paper side up. When the cruller starts to set you will be able to remove the parchment paper off, using chopsticks.
6. When the cruller turns lightly golden (1~2 min), flip it over and let it fry for another couple of minutes. Transfer on a cooling rack or paper towels to drain excess oil.
Make the glaze Pre-heat the oven to 200℃. Mix the confectioners’ sugar and milk in a small cooking pan, and heat until almost boiling. Dip the top of crullers into the sugar glaze and place on a on prepared baking sheet. Bake for about 3min in the oven. Remove from the oven and set on a wire rack to let it cool.