Homemade donuts of milk, yeast, sugar, flour, egg and butter.
- 2 medium sized egg
- 40 unsalted butter at room temperature
- 1 liter sunflower oil to fry
- 100 g powdered sugar
Heat the milk in a saucepan until lukewarm. Put the milk, yeast and sugar in a bowl and let stand for 4 minutes.
Meanwhile, mix the rest of the sugar, the flour and the salt in a large bowl. Split the eggs; the proteins are not used.
Add the egg yolks, the rest of the milk, the yeast mixture and the butter and knead together.
Knead the dough for 5 minutes on a floured sheet or in a standing mixer with dough hooks at medium speed, to a soft and supple dough.
Place the dough in a bowl greased with oil.
Cover the bowl with a damp clean tea towel. Let it rise for 1.5 hours in a warm place or until it has doubled in volume.
Remove the dough from the bowl and roll it out on a floured sheet to a piece of 1 cm thick.
Insert as many circles as possible with the portioning ring. Roll the remaining dough into a ball.
Roll out again into a piece of 1 cm and put out as many circles as possible until the dough is empty.
Make small holes in the middle of the circles with the nozzle.
Place the donuts on a greased baking tray. Cover them with a piece of oil-covered cling film and allow them to rise for another 30 minutes.
Heat the oil in the fryer to 180 ° C. Fry the donuts per 3 in approx. 2 minutes golden brown. Turn halfway.
Remove them from the pan and drain on kitchen paper. Sprinkle the warm donuts on both sides with the icing sugar.
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