1 cup water?
6 tbsps unsalted butter?
10 g castor sugar
1 cup plain flour, sifted
3 large eggs?1-2 egg whites, slightly beaten?
vegetable oil for frying?
150 g icing sugar?
1 tbsp honey?
3 to 4 tbsps milk
Bring the water, butter, sugar to a brisk boil in a heavy-bottomed saucepan.
Stir in the flour all at once and continue stirring until the flour is completely incorporate.
Keep stirring over medium-high heat. When you see a thin film start to coat the bottom of the pan, the batter is ready. Transfer the dough to the bowl of a stand mixer. Use the paddle attachment to stir the dough for a minute to help it cool. Turn the mixer to medium speed and add one egg. Don’t add the next egg until the previous has been completely incorporated into the dough. Then add the egg whites a little bit at a time until the dough becomes smooth and glossy and holds a little shape.
Transfer the dough to a large pastry bag fitted with a ½ inch star tip.
Fry the doughnuts in 2-inches (or more) of vegetable oil in a heavy-bottomed saucepan. The oil should register 185°C. While the oil is heating, cut a dozen 3-x3-inch squares of baking paper. Lightly grease the squares on one side and pipe a ring of dough onto each of the squares.
When the oil has reached temperature, carefully place a doughnuts, paper-side up, into the hot oil.
Do this one at a time.
After a minute or so, gently peel the parchment off the doughnut.
When the doughnut turns golden (about 2 minutes), flip it over and let it fry for another couple of minutes before removing it to drain on a cooling rack or paper towels.
Doughnuts can also be baked. Preheat oven to 230°C.
Pipe doughnuts onto a parchment-lined baking sheet at least 2-inches apart.
Bake for five minutes then reduce oven to 175°C and bake another 15 minutes.
Turn off heat, open the oven door a crack, and let doughnuts sit for 5 to 10 minutes.
Glaze and serve.
To make the glaze
While the doughnut cool, mix the confectioners’ sugar, honey, and milk together until smooth.