For the dough:

2 cups cake flour

10g instant dry yeast

¼ cup sugar

Pinch salt

1 egg

½ cup warm milk

½ cup water

Oil for frying

For the coffee glaze:

¼ cup hot water

2 Tbs instant coffee granules

2 cups icing sugar, sifted

Drop vanilla extract

Mix together flour, yeast, sugar and salt.

Whisk together the egg and milk, then add to the dry ingredients.

Stir in enough warm water to form a soft dough.

Knead until smooth, then cover and leave to rise until doubled.

Roll dough out to 5mm thickness, then cut into desired doughnut shapes.

Cover then leave to rise again for 30 minutes.

Heat oil to 175C then fry the doughnuts until golden brown on one side, then flip over to brown the other side.

Drain on kitchen paper to remove excess oil.

Stir together hot water and Coffee until dissolved, then stir in icing sugar and vanilla until smooth.

Drizzle glaze over the doughnuts (or dip doughnuts into the glaze) then leave to set for 20 minutes before serving.