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Directions

Prepare the Donuts:

1. Gather the Ingredients: Measure out all ingredients before starting.

2. Heat the Liquid Ingredients: In a medium pot, heat the milk, sugar, butter, water, and salt over medium-high heat until it comes to a boil.

3. Add the Flours: Reduce the heat to low and add the glutinous rice flour and tapioca starch all at once.

   Stir until the mixture forms a firm, goopy ball, about 2 minutes.

   Continue to stir, fold, and smear the dough against the sides and bottom of the pot.

4. Knead the Dough: Transfer the dough to the bowl of a stand mixer fitted with a dough hook attachment.

   Knead on medium speed for 2 minutes to release steam.

5. Incorporate the Egg: Scrape down the sides of the bowl and add half of the beaten egg.

   Continue to knead on medium speed until the dough comes back together, about 1 minute.

   Scrape down the bowl again, add the remaining egg, and continue to knead until smooth and combined, about 1 minute more.

6. Add Baking Powder: Add the baking powder and knead to combine for an additional minute.

   The dough will be very sticky.

Shape and Fry the Donuts:

1. Heat the Oil: Heat the vegetable oil to 350°F (175°C) in a large, deep saucepan or your preferred frying vessel.

2. Prepare Parchment Squares: Cut a sheet of parchment paper into eight 4-inch squares and place them on a baking sheet.

   Draw a 3-inch circle on each square as a guide.

3. Shape the Donuts: Lightly grease your hands and a teaspoon with vegetable oil.

   Scoop the dough with the teaspoon and roll it into balls.

   You will need 8 balls per donut. Arrange the balls in a ring on the parchment paper circles, ensuring they touch each other.

   Gently press the balls to stick them together. Cover the dough with plastic wrap to prevent it from drying out.

4. Fry the Donuts: Carefully pick up the parchment with the donut and lower it into the hot oil, donut-side down. Leave the paper on.

   When the donut floats to the top, remove the paper with tongs and discard.

   Fry for 2-3 minutes on each side until golden brown, a total of 5-6 minutes.

   Do not crowd the pan and regulate the oil temperature as needed.

5. Cool the Donuts: Remove the donuts using tongs or a spider and transfer them to a wire cooling rack.

Make the Glaze and Glaze the Donuts:

1. Prepare the Glaze: In a small mixing bowl, whisk together the confectioners’ sugar, melted butter, milk, and vanilla until smooth.

2. Glaze the Donuts: Dunk the top side of each donut into the glaze and place back on the wire cooling rack.

   Let the glaze dry for about 15 minutes before serving.