WHAT YOU DO
Step 1. Place the flour, sugar and yeast in a large mixing bowl and make a well in the centre.
Step 2. Add the milk, the water, the eggs and butter to the bowl and, using your hands or a wooden spoon, combine until you have a dough. The dough is a little sticky but you can add extra flour if you find it hard to work with.
Step 3. Turn out onto a clean work surface dusted lightly with flour and knead for eight to 10 minutes until smooth and elastic.
Step 4. Place back in the bowl, cover with clingfilm and a damp cloth and place in a warm, dark spot to rise for 50 minutes until doubled in size.
Step 5. When the dough has risen, punch it down and divide into 12 equal pieces and shape into balls. Transfer to a baking tray dusted with a little flour and cover with a damp cloth to rise again for 30 minutes.
Step 6. Batch cook the doughnuts in a deep fat fryer or a large pot filled with sunflower oil at 180C for two to three minutes either side or until golden brown.
Step 7. Drain on a paper plate lined with kitchen paper.
Step 8. For the buttermilk glaze, mix all together in a bowl, add more buttermilk if mixture is too stiff, or more icing sugar if it’s too wet.
Step 9. Dip the doughnuts into the glaze, allowing any excess to drip off before transferring to a wire rack and decorating with sprinkles. Allow to set for one hour before serving.
TIP: You could forgo the glaze and pipe these with a little strawberry jam passed through a sieve for a more traditional doughnut.
