Doughnut

For the doughnuts, make a well in the sifted flour and pour in the crumbled yeast.

Stir the yeast with a teaspoon of sugar and a little lukewarm milk to a thick steam.

Leave to rise in a warm place with the lid closed for about 1/2 hour.

Sprinkle sugar, salt and vanilla sugar over the flour. Heat the remaining milk with butter and pour over the flour until lukewarm.

Beat the dough until it bubbles and comes away smoothly from the bowl.

Place in a warm place with the lid closed and let rise repeatedly for 1/2 hour until the dough has doubled in size.

Next, roll out the dough on the table in about 5 cm, and cut out round shapes with a glass, for example. Repeatedly cover these cut out shapes with a crockery hangl and leave to rise for the 3rd time.

Place the cut out slices in a deep fryer preheated to 200 °C or in a saucepan with hot oil.

After about 8-10 minutes, remove from the fryer and drain the fat a little bit.

To fill the doughnut, insert a piping bag with a fine tip and the filling into the doughnut.

Then sprinkle the doughnut with powdered sugar.

Preparation Tip:

The doughnuts can be a perfect dessert, but they are also suitable for breakfast.

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