°250 ml (1 cup) lukewarm butter milk
°60 ml (1/4 cup) canola oil
°4 egg yolks, hardened
°750 ml (3 cups) unbleached all-purpose flour
°60 ml (1/4 cup) sugar
°15 ml (1 tablespoon) instant yeast
°1 ml (1/4 teaspoon) salt
°Oil for fry
°750 ml powdered sugar
°125 ml (12 c) milk
°60 ml (1/4 c) butter
In a bowl, combine curd, oil and egg yolk.
In a large bowl, using a wooden spoon or in a stand mixer using a dough hook, mix the flour, sugar, baking powder, and salt. Add the liquid ingredients and mix until the dough forms a ball, 3 minutes. On a floured work surface, knead for 2 minutes or until dough is smooth. Place it in a lightly oiled bowl. Cover with a damp cloth and leave for 1 hour in a warm, damp place (see note).
On floured working surface, divided dough to 2 parts. Roll out the dough, one at a time, to a thickness of 8 to 10 mm (to 1/2 inch). Cut donuts using a 7.5 cm (3 in) round cookie cutter, then cut donut holes using a small 2 cm (3/4 in) round cookie cutter. Reuse scraps. Place it on a floured cookie sheet. Cover with a dry cloth and leave for 30 to 45 minutes in a warm, damp place, or until doubled in size.
Heat the fat or oil in a frying pan to 185°C (365°F). Place a paper towel on a cookie sheet and set a wire rack on another cookie sheet.
Putting powder sugar in bowl.
In saucepan, heat milk also butter to melted. Add the powdered sugar and mix well with a whisk until the sugar dissolves. Make time to bake cakes.
Put 3 or 4 donuts at a time in hot ghee and cook for 2 to 3 minutes or until golden brown, flipping halfway through the cooking process. Watch out for spots. Drain it on paper and let it cool for one minute. Then dip the cakes, one at a time, into the glaze. Put it on the grill and let it cool for 15 minutes.