Crispy and Creamy Doughnuts

Ingredients (See nutrition)2 sachets (7g) instant dry yeast3 tablespoons warm water 1 1/2 cups (330 ml) lukewarm milk 125g (1/2 cup) caster sugar 1 teaspoon salt2 eggs150g butter 625g (5 cups) plain flour 310g (2 cups) icing sugar 1 1/2 teaspoons vanilla essence4 tableswpoons hot water or as needed1 litre vegetable oil for fryingPreparation method1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, of the butter and of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon.3. Beat in remaining flour a little at a time, until the dough no longer sticks to the bowl.Knead for about 5 minutes, or until smooth and elastic. 4. Place the dough into a greased bowl, and cover. Set in a warm place to rise untildouble. Dough is ready if you touch it, and the indention remains.5. Turn the dough out onto a floured surface, and gently roll out to 1cm thickness. Cutwith a doughnut cutter or a round biscuit cutter.6. Let doughnuts sit out to rise again until they double in size, cover loosely with a cloth.7. Melt remaining butter in a saucepan over medium heat. Stir in icing sugar and vanillauntil smooth. Remove from heat, and stir in hot water one tablespoon at a time until theicing is thin, but not watery. Set aside.8. Heat oil in a deep-fryer or a deep heavy pan to 175 C. Slide doughnuts into the hot oilusing a wide spatula. Turn doughnuts over as they rise to the surface.9. Fry doughnuts on each side until golden brown.10. Remove from hot oil and drain on a wire rack.11. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess