To the warm milk and 1 tsp sugar, add the yeast, mix and allow to prove. In a bowl whisk together the butter, sugar and hot milk till the butter melts and sugar dissolves. Allow this to cool a bit. Then add the egg and whisk till mixed. Add about 2 xbd cups flour to this. Mix and add the yeast. Now add as much of the rest of the flour as needed to make a smooth elastic dough. Cover and allow to double in volume.

Now punch down the risen dough lightly and divide into two. Keep one half covered. Roll out the other half with a rolling pin, without too much pressure, till about one third an inch thick. Use flour minimally to rollout dough. Cut out the doughnuts with a cutter. Repeat with the other half. I used a steel glass with sharp edges for the outer circle and a water bottle cap for cutting out the inside. Keep on a lightly greased tray for about 20 minute so the doughnuts (and holes) rise a little.

Heat the oil. When sufficiently hot, deep fry 2 or 3 doughnuts at a time, over low to medium heat, till golden brown on both sides. Fry the holes/ middles, too. Drain on paper towels.

When still warm, shake doughnuts (and holes/ middles in a paper bag with powdered sugar and cinnamon to coat. If glazing, make the glazes by mixing the ingredients for each glaze to get a liquid of coating consistency, i.e., the glaze should coat the back of a spoon dipped in the glaze. Hold each doughnut and dip one side in glaze of choice (the glazes I used are given below) and place on a rack. Remember to keep a plate underneath to catch the dripping glaze.

I didnu2019t use a chocolate glaze because I wanted to try out other glazes.