With this recipe you will never be wrong - donuts always get fluffy, soft and golden. When ready, you can lightly sprinkle them with powdered sugar or melt them in jam or marmalade.
Ingredients
1 tsp. Salt
125 g Cow butter
2 pcs. Eggs
1 tsp. Sugar
11 g dry yeast
125 ml of water
500 ml Fresh milk
2 tablespoons Sugar
1 kg Flour
Method of preparation
- Gently warm the fresh milk and water and mix them. Add the dry yeast and 1 tsp of sugar and mix well. Cover the bowl with a cloth. Allow the yeast to be activated at room temperature for 15 minutes.
- Add the two eggs. Spread the oil and pour it into the mixture. Add the salt and the rest of the sugar and stir with a wooden spoon until everything is mixed.
- Pour the flour and gently stir until all is absorbed in the milk. Knead by hand. You must obtain a dough with medium consistency, neither very soft nor firm. Screw the cloth while doubling its volume. It takes about an hour and a half.
- Move the dough with just as little flour and divide it into two equal parts.
- Roll each ball into a 1 cm thick bark. Cut a circle with a diameter of 8 cm using a glass. Also cut a hole in the middle using a bowl or bottle cap with mineral water.
- Arrange the donuts in a tray with a baking sheet and leave for another 20 minutes. Once they are boiled, fry them in a deep, thick bottomed pot with lots of oil.
- Watch how many donuts you put in the oil bath because they increase their volume during frying and should not touch each other. Fry each donut for 2-3 minutes on each side.
8 . Put the finished donuts on kitchen paper to drain excess fat.
