Mochi donuts

1. In a medium sized saucepan heat the milk, sugar and oil until steaming
2. Add the flour and mix until smooth
3. Remove from heat and add the tapioca starch, mix until completely combined and a smooth ball
4. Transfer the dough to another bowl and slowly add the beaten egg, stopping when the batter hangs down from the spatula in a V-shape (you may not use all the egg)
5. Transfer batter to a piping bag fitted with a round nozzle and pipe onto baking paper according to the stencil (make sure that the piped circles touch each other)
6. Cut the baking paper so that each piped donut is on its own piece of paper
7. Heat a heavy bottomed pot of vegetable oil, or a deep fryer to 160C (see FAQ if you don't have a thermometer)
8. Drop 2-3 donuts in at a time, removing the baking paper after 30 seconds
9. Fry the donuts for 1-2 minutes on each side, or until a deep golden brown
10. Remove and drain on a wire rack or paper towel
11. Repeat with all donuts, then cool completely

Glaze

1. Combine icing sugar and flavouring of choice in a small bowl, whisk to combine
2. Add 1 tsp of milk at a time, mixing between each addition until the glaze is thick, but flowing (see tips above for more details)
3. Dip the cooled donut into the glaze and lift carefully to remove
4. Allow excess glaze to drip before turning the donut, glaze side up, and placing on a wire rack or plate to set
5. Repeat with remaining donuts
6. Decorate with desired toppings and enjoy!