Take 1 large egg and 4 tbsp of unsalted butter, and leave them on the counter to come to room temperature.

In a microwavable bowl, microwave 3/4 cup of whole milk till it is scalding, about 3 minutes on the microwave, to a minimum of 180 F (80 C). This deactivates the whey proteins in the milk, which may hinder gluten development. While it's hot, whisk 2 tsp of granulated sugar into the milk.

Let the milk cool down by whisking it constantly, till it reaches 105 to 115 F (40-46C). When the milk is 105-115 F, whisk in 1 envelope (which is 1/4 oz or 2 1/4 tsp) of active dry yeast till it gets dissolved and let it proof for about 10 minutes. It should start to look foamy on top. If it does not get foamy, it means your yeast is not working. Start again with new yeast.

In the bowl of your stand-mixer, add in 2 1/4 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1/2 tsp salt. Using the regular beater attachment, mix this on medium-low speed to combine the dry ingredients. Stop the mixer, and add in the 1 large room temperature egg, 4 tbsp of room temperature unsalted butter, the yeast-milk mixture, and 2 tsp of ube extract. Mix this together on low-medium speed just until the ingredients are combined. With a spatula, scrape the batter from the sides of the bowl and off of the beater and remove the beater attachment. Let the mixture rest for 5 minutes - this will allow the flour to soak up the liquid.

Attach the dough hook attachment, and knead on medium speed for about 8 minutes, till the dough looks smooth. It's okay if the dough sticks to the sides of the bowl.

Take a large bowl, oil it very well, and transfer the resulting dough into the oiled bowl. Cover the dough with plastic wrap, and let it sit for 1 1/2 to 2 hours. This will allow it to double in volume.

Take 2 large sheet pans, and line them with parchment paper.

When the dough has doubled in size, punch down the dough in the bowl to deflate it. Flour a clean flat surface, turn down the dough onto it, knead the dough a bit to make sure it is thoroughly deflated, and roll the dough into a circle that's 1/4 inches thick . Use a donut cutter (we like to use a donut cutter that's 3.5" in diameter with a 1.2" diameter hole.), cut out donut shapes (doughnut rounds plus holes), and carefully transfer the doughnut rounds onto the parchment paper lined sheet pan.

Re-roll the scraps and doughnut holes as needed. We like to re-roll the doughnut holes with the scraps to make more rounds. If you re-roll the doughnut holes with the scraps, this amount of dough rolled to 1/4 inches thick should make about 24 small rounds. For the last piece of dough, just shape it into a sphere with your cupped palms and the flat counter surface, then flatten it to make a circular round that's about 3 inches in diameter (it doesn't have a hole).

Once all the doughnut rounds are made, cover them loosely with greased plastic wrap, and let them rise again until they are doubled in size, about 1 hour.

Take a deep stainless-steel pot (we use a 5-quart pot that is 6" high), and add in enough peanut oil so that it goes up 2" high (we use about 48 oz, 3 pints, 1420 mL, or 6 cups).

Clip a candy thermometer to the pot, and turn on the heat to medium high, and let the oil come to 350 F (175 C). While waiting for oil to get hot, prep metal racks on top of sheet pans.

When the oil reaches 350 F, start by frying the donut rounds. Carefully slide the doughnuts 2 at a time, and fry them 45 seconds per side until they are crisp and browned. Use a metal slotted spoon or spider to turn them as well as taking them out to transfer to the prepared metal rack. Do this till you've fried all your doughnuts. Let them cool on the metal rack, allowing excess oil to drip off for about 20 minutes before glazing them.

Note: Ideally, the oil temperature should be around 340 F to 360 F during the majority of the frying process. Adjust the flame higher or lower, depending on the temperature, so that it sits on or around 350 F as much as possible.

Sweet Ube Glaze:

While the doughnuts are cooling a bit, take a large mixing bowl and add in 5 cups of powdered sugar, 2/3 cup of whole milk, and 1/4 tsp of ube extract. Whisk them together very well till the mixture is silky and smooth, and there are no lumps.

While the doughnuts have cooled a bit (about 20 minutes) but are still somewhat warm, dunk them face down into the ube glaze, then turn them over glaze-side up, and return to the metal rack to let the glaze set and excess to drip off. Allow the first layer of glaze to set for about 20 minutes. Cover the leftover glaze to prevent it from drying up.

When the first layer of ube glaze has set, repeat the process by dunking the doughnuts face down into the glaze again, turning them over glaze-side up, and returning them to the metal rack to set for a second time. This creates a thicker layer of glaze and more professional-looking doughnuts that are sweeter and have a stronger ube flavor. Let the second layer of glaze set.

These doughnuts are best eaten on the same day. Store leftovers in an airtight container are room temperature, and will keep for up to 2 days. Enjoy!