If you know your yeast is fresh and it's an active dry yeast, you can add the flour, yeast, salt and sugar altogether in a mixer bowl and mix with a paddle attachment.
Add the hand hot water and mix.
Add the warm milk and the egg.
The batter will be a sticky but slightly thin.
Put aside to rise in a warm place for about 30-45 minutes.
Heat oil in a wok or fryer to deep fry the doughnuts.
Check the dough.
It will be very sticky and thicker now.
Add a little water if the dough is too hard to manage.
You want to be able to drop spoonfuls of dough into the hot oil.
You can use two greased teaspoons or spoons dipped in some water
to help with releasing the dough.
I used a small cookie scoop and it was easy to get the dough off when you wet the scoop slightly.
Drop spoonfuls into the hot oil and agitate the dough balls with a spoon to get even colouring.
Make sure the oil is hot otherwise the dough won't ball up but stay flat.
However, too hot an oil will brown the outside too quickly and not cook the inside.
Adjust the temperature as you are frying.
Once the balls are golden brown, drain them on a paper towel.
Drizzle with sugar syrup to serve or sprinkle with powdered sugar.
They are best eaten warm but quite acceptable room temperature too
Orange Blossom Sugar Syrup-
2 cups/450 g caster or superfine organic sugar
1 cup water
1/2 tablespoon lemon juice
1-2 tablespoons orange blossom water
oil for shallow frying, about a 1/4-1/2 cup
Place the sugar, water, lemon juice in a pot and bring to a boil.
Lower the heat and simmer gently for 8-10 minutes.
The syrup should be thick enough to lightly coat the back of a spoon.
Add the orange blossom water and pull off the heat to cool. Put aside.
Alternatively, you can very easily used warmed honey in place of the syrup.
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