METHOD

1. Place the milk, yeast and 1 tablespoon of the caster sugar in a small bowl and mix to combine. Set aside in a warm place for 5–10 minutes or until the surface is foamy. Place the remaining 2 tablespoons of sugar, the flour, egg yolks, butter and the yeast mixture in the bowl of an electric mixer with a dough hook attached. Beat on low speed for 4–5 minutes or until the dough is smooth and elastic. Place in a lightly greased bowl, cover with a clean damp tea towel and set aside in a warm place for 45 minutes or until doubled in size.
   
2. Line a baking tray with non-stick baking paper. Turn out the dough on a lightly floured surface and knead for 5 minutes or until smooth and elastic. Roll out to 1cm thick. Using an 8cm round cookie cutter, lightly dusted in flour, cut 8 rounds from the dough. Place on the tray, allowing room to spread. Using a 3cm round cutter, lightly dusted in flour, cut and remove the centre of each round. Cover the tray loosely with plastic wrap and set aside in a warm place for 30 minutes or until the doughnuts have doubled in size. 
   
3. To make the miso glaze, place the sugar, butter, water and miso in a medium bowl and whisk to combine.
   
4. Half-fill a large, deep saucepan with oil and place over medium heat until the temperature reaches 180°C (350°F) on a deep-frying thermometer. Deep-fry the doughnuts, in batches, for 30 seconds each side or until golden brown. Drain on absorbent kitchen paper. While the doughnuts are still hot, carefully dip each side in the miso glaze. Working quickly, sprinkle with the sesame seeds and place on a wire rack to set, before serving. Makes 8
   

Tip: You can also deep-fry the ‘holes’ of the doughnuts to make mini doughnut rounds. Because they’re smaller, you only need to cook them for 20 seconds each side.