Water (water mixed with a little lemon juice is also good)
Sift the ☆ ingredients together.
In a bowl, mix the butter until creamy. Add the salt, then add the sugar in 2~3 portions, mixing well with each addition.
Add the beaten egg a little at a time and mix well. Add the milk and vanilla. Combine thoroughly.
Divide the sifted dry ingredients into two portions and gently cut into the batter one portion at a time with a spatula.
Cling wrap the dough tightly and chill in the refrigerator for about 30 minutes.
Lightly dust the dough with flour, sandwich between two sheets of plastic wrap, and roll out to about 8 mm thick. Cut out the donuts with a flour-dusted cutter. Use a toothpick or skewer to drag a line around the center to attain the same shape as Mister Donut's.
If you don't have a donut cutter, you can use a circular container. If the dough becomes soggy, chill it while working with it.
Heat the oil to 160~170℃ and gently put the donuts into the oil with the lined side down. When the bottom becomes golden brown, flip the donuts over.
Be sure not to let the oil get too hot or the line you drew earlier won't crack open.
When the donuts are a nice golden brown, put onto a rack to cool. Ball up the remaining dough from the donut holes and fry those as well.
Make the icing. Mix together the water and powdered sugar well. Roll the round donuts in the icing while still hot, then let cool.
Melt the chocolate in a double boiler or microwave. Spoon onto the donuts and let cool.
The more sugar you use, the easier it browns, so be careful.
If they're too hard, try adjusting the amount of ingredients, mixing method (don't over-mix!), dough thickness, oil temperature, and the frying time.
Adjust the amount of icing to taste. If you spoon some of the icing around the surface of the ringed donuts, then roll the donut holes around in the remaining icing, you shouldn't have leftovers.
Story Behind this Recipe
I love Mister Donut's old fashioned donuts and the egg donuts from bakeries. I can't get enough of the crispy texture. Experimenting with bread flour and adjusting the amount of butter was kind of a pain, but makes donuts that will be gone in a flash. I prefer making them with the cake flour.
Don't let the oil get too hot. Don't make the dough too thick. If you fry for it too long, they will dry out.
Coating the donuts with the icing makes them deliciously crispy.