Yeast Donuts

Ingredients

Milk 1 cup

Butter 30 g

Egg yolk 2

Flour 12 tbsp

Sugar 1 tbsp

Icing sugar 1 tbsp

Fresh yeast 30 g

Vegetable oil

Pinch of salt

Sift the flour into a large bowl (sifting the flour beforehand significantly increases the fluffiness of the dough). Add the yeast to the warm milk, stir, cover with a towel, and let rise in a warm place for 20 minutes.

After 20 minutes, add the granulated sugar, salt, and egg yolks to the yeast and milk and beat well. Add the butter, warmed to room temperature until softened (but not melted). Mix carefully and thoroughly.

 Pour the mixture into the sifted flour and knead into an elastic dough. Cover the dough with a towel and let it rise in a warm place for 40 minutes. Let the dough rise until it doubles or triples in size.

Dust the surface with flour, roll out the dough to a thickness of 1 cm, and use cutters (a glass or a shot glass) to cut out donuts. Let the donuts rise for 20-30 minutes. Heat oil in a deep frying pan or saucepan. Use enough oil to submerge the donut at least halfway. You can use more oil.

You can easily check the oil temperature by placing a raw potato in it – as soon as the potato begins to lightly brown, the oil is ready for frying the donuts. Fry the donuts until nicely browned on one side, then the other. Place the yeast doughnuts, fried on both sides, on a paper towel to remove excess oil.

Dust with powdered sugar and serve immediately. Donuts are always best served hot—piping hot, as they say.

Enjoy!