Crumble the yeast into a small bowl and add a teaspoon of sugar. Add a little warm milk (taken from the 250 ml) and mix well until dissolved.

In a large bowl, or the bowl of a stand mixer, combine the two types of flour, sugar and salt. Add the yeast mixture, the remaining warm milk, eggs and vanilla.

Mix the dough until homogenous, then continue to knead the dough either by hand, or on low speed in the stand mixer for about 10 minutes. Whilst kneading gradually add the softened butter in pieces and mix until you get a smooth dough.

Grease a large mixing bowl, transfer the dough into the bowl, cover with cling film and allow to prove for two hours or until doubled in size. 

Transfer the dough onto a lightly floured work surface and roll out with a rolling pin until it is about 1 cm thick. Using a 7 cm diameter pastry cutter, cut out a circle, then use another 2 cm pastry cutter to make a hole in the centre.

Place the doughnuts on a floured surface, spacing them evenly apart. 

Cover with cling film and leave to rise for about 20 minutes, or until doubled in size.

Place the grid inside the drawer and place 4 doughnuts on top.

Select MUFFINS, 160°C, set 12 minutes and press the START button.

 

Tip: rotate halfway through cooking.

Meanwhile, make the glaze. Combine all the glaze ingredients together in a bowl until the mixture is smooth and pourable.

Glaze the doughnuts by dipping the tops into the icing, then taking them out again with a twisting motion.