Donuts

Donut recipes are, of course, very varied, but real donuts should be made with yeast dough. The doughnuts whose recipe is offered here are the real, classic ones. Deep-fried doughnuts can be made with jam filling or without filling.

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Ingredients

Flour - 400-500 gr.
Milk - 250 ml.
Dry yeast - 7 gr. (1 tbsp.)
Sugar - 3 tbsp.
Vegetable oil - 3 tbsp + frying oil +/- 400 ml.
Salt - ½ tsp.
Vanilla sugar - 1 tbsp.
Sugar - 30-50 gr (to taste)

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Preparing

Sift 200g of flour into a bowl.

Add yeast, sugar, vanilla sugar and salt. Stir the mixture.

Pour 3 tablespoons of vegetable oil into the warm milk.

Gradually, constantly stirring pour milk and butter into the dry mixture.

Knead the dough for about 2-5 minutes.

Next, gradually add remaining flour and knead a soft, not stiff dough. You may need a little more or less flour, it's important to watch the consistency of the dough. The dough should not be stiff!

Return the dough to a bowl, cover with a towel and leave to rise in a warm place for an hour.

Eventually, the dough should double in size.

When the dough is ready twist it and divide into 18-20 lumps. (I usually have +/- 20 doughnuts out of this number.

We take each lump and form a ball, flatten it with the palm of our hand and with a special tool for molding the hearts out of muffins, cut out the middle. (The leftover middles will make about 2 more doughnuts).

If you do not have such a device you can form an opening with your fingers and already give the doughnut a bagel shape. (using thumb and forefinger)

In a cauldron or deep saucepan heat vegetable oil and fry our doughnuts on medium heat for 3-4 minutes per side (until crusty).

Remove donuts to a sheet of paper towel so that they can absorb excess fat.

When they are cool, powder them with powdered sugar and serve.

Enjoy your tea party!