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Ingredients
- 230 ml lukewarm milk
- 1/2 tbsp sugar
- 8 g dried yeast
- 1 egg
- 8 g vanilla sugar
- 1/2 tsp salt
- 360 g flour
- 31 g butter, softened
- Icing sugar for dusting
- Oil for frying
Directions
- Activate Yeast:
- In a bowl, combine the lukewarm milk and sugar.
- Sprinkle the dried yeast over the milk mixture.
- Let it sit for about 5-10 minutes until it becomes frothy.
- Mix Wet Ingredients:
- In a large mixing bowl, beat the egg and add the vanilla sugar.
- Pour in the yeast mixture and stir until well combined.
- Combine Dry Ingredients:
- Add the flour and salt to the wet mixture.
- Mix until a dough forms.
- Knead the Dough:
- Add the softened butter to the dough and knead until the dough is smooth and elastic. This should take about 5-7 minutes by hand or 3-4 minutes using a stand mixer with a dough hook.
- First Rest:
- Cover the dough with a clean kitchen towel and let it rest in a warm place for 30 minutes, or until it has doubled in size.
- Shape the Dough:
- Punch down the dough to release the air.
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- Divide the dough into equal portions and shape them into balls or your desired shapes.
- Place them on a baking tray lined with parchment paper.
- Second Rest:
- Cover the shaped dough with the towel again and let it rest for another 15 minutes.
- Fry the Doughnuts:
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- Heat oil in a deep fryer or large, deep saucepan to 350°F (180°C).
- Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pan.
- Fry until golden brown on one side, then flip and fry the other side until golden brown, about 2-3 minutes per side.
- Remove the doughnuts with a slotted spoon and drain on paper towels.
- Dust with Icing Sugar:
- Once the doughnuts have cooled slightly, dust them with icing sugar.
