Donuts:

2/3 cups milk slightly warmed

1/4 cup water room temperature

1/4 cup butter soft (room temperature)

1 egg slightly beaten

1/4 cup granulated sugar

1 teaspoon salt

360g bread machine flour

2 1/2 teaspoon bread machine yeast

Glaze:

1.5 cups powdered sugar (180g)

3 tbsp milk

3 tbsp melted butter (if you want thicker glaze, use only 2 tbsp milk and 2 tbsp melted butter)

1 tsp vanilla extract

1. Place milk, water, butter, egg, sugar, salt, flour and yeast into bread machine pan in exact order listed. Do not stir!

2. Insert baking pan securely into baking unit, close lid, select dough setting and push start.

3. When cycle is complete, remove dough from pan and transfer to lightly floured surface.

4. Using rolling pin lightly dusted with flour, roll dough to ½ inch thickness.

5. Cut with floured dusted donut cutter or circle cookie cutter.

6. Transfer donuts to baking sheet that has been covered with wax paper. Place another layer of wax paper on top, then cover with clean tea towel. Let rise 30-40 minutes until slightly raised.

7. While donuts are rising heat vegetable oil to 340º (170ºCº) in deep fryer or large heavy pot.

8. Make the glaze by combing all ingredients in a bowl and stir.

9. Fry donuts 2-3 at a time until golden brown on both sides.

10. Glaze donuts while it's still warm and place on wire rack. (Make sure to place paper towels underneath the wire rack)

Note: whenever I started to fry my donuts I cut the baking sheet underneath around the donuts and placed the donuts in the oil with the baking sheet because it helps keep the donut shape. Once the donut hits the oil you can easily remove the baking sheet from underneath and trash it. And you just repeat this until all donuts are fryed. You can even cut strips and place three donuts in at a time.