3 tsp milk
3 tsp boiling water
1 t  active dry yeast
8 oz flour (just under 2 cups, I recommend measuring and weight.
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 ounce butter
1 of salt
1/3 cup butter
2 cups confectioners' sugar
1 1/2 tsp vanilla
4 tsp hot water (or as needed)


In a large measuring jug, mix the milk and boiling water. Add a teaspoon of sugar and yeast. Gently stir it in, then leave it in a warm place until the yeast (also known as froth) activates.
In a large bowl, mix the flour, remaining sugar, and salt. Cutting butter in with your fingers or use a pastry mixer 
Add the eggs (and beat quickly) and the yeast mixture to the flour mixture and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly floured counter and knead for 5 to 10 minutes - you should feel a spring and small bubbles form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let it rise for about an hour until it doubles in size.
Once cooked, put the dough on the counter and cut into 4 pieces. One piece at a time, tighten it into a long rope about an inch to an inch and a half wide. Cut strips about 2.5 cm long, lift the ball with your hands, and placing on a baking tray 
Cover the holes with a cloth so that they rise while the oil is heating to 375 degrees F.
Put the buns in the oil and fry until golden brown on each side, about 2 minutes. Make sure to only fry a little at a time so they don't get crowded and stick.
Drain on a paper towel or wire rack over a rag before glazing. Make sure to buff them warm