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15 ServingsPT
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150 min


Homemade donuts of milk, yeast, sugar, flour, egg and butter.



  1. Heat the milk in a saucepan until lukewarm. Put the milk, yeast and sugar in a bowl and let stand for 4 minutes.
  2. Meanwhile, mix the rest of the sugar, the flour and the salt in a large bowl. Split the eggs; the proteins are not used.
  3. Add the egg yolks, the rest of the milk, the yeast mixture and the butter and knead together.
  4. 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.
  5. Place the dough in a bowl greased with oil.
  6. 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.
  7. Remove the dough from the bowl and roll it out on a floured sheet to a piece of 1 cm thick.
  8. Insert as many circles as possible with the portioning ring. Roll the remaining dough into a ball.
  9. Roll out again into a piece of 1 cm and put out as many circles as possible until the dough is empty.
  10. Make small holes in the middle of the circles with the nozzle.
  11. 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.
  12. Heat the oil in the fryer to 180 ° C. Fry the donuts per 3 in approx. 2 minutes golden brown. Turn halfway.
  13. 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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Sodium4% DV85mg
Fat18% DV12g
Protein10% DV5g
Carbs9% DV28g
Fiber4% DV1g

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