Donuts

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Warm up the milk. Melt butter in it. Mix 400 g flour, yeast, sugar and 1 pinch of salt. Add egg and egg yolk. Add warm milk-butter mixture. Knead the dough first with the dough hooks of the mixer, then with your hands for 5-6 minutes to a smooth dough.

2. 2

   Form the dough into a ball and put it back into the bowl. Cover and leave to rise for approx. 1 1⁄2 hours in a warm place. Knead the dough again with your hands. Then let it rest in the fridge for at least 3 hours.

3. 3

   Knead dough briefly. Roll out to a thickness of approx. 1 1⁄2 cm on some flour. Donut cutter (approx. 8 cm Ø; various sizes at e.g. amazon.de from 6 € plus shipping, alternatively cut out the outer circle e.g. with a glass.

4. 4

   For the hole in the middle, use the bottom edge of a syringe nozzle. So that nothing sticks, dip both briefly in flour) briefly in flour. Cut out a total of 13-15 dough rings, kneading, rolling out and cutting out the dough again and again.

5. 5

   Place the dough rings with a little distance between them on a sheet of baking paper sprinkled with flour. Dust lightly with flour, cover with a clean tea towel and leave to rise in a warm place for about 1 hour.

6. 6

   Heat the oil in a deep fryer or in a wide pot to 180 °C (use a frying thermometer! Alternatively, hold a wooden skewer in the fat - if bubbles rise from it, it is hot enough). Fry 3-4 donuts for approx. 1 1⁄2 minute each, turning once.

7. 7

   Drain on kitchen paper. Decorate according to the recipe.

8. 8

   For Verry Berry, knead 200 g dried cranberries into the yeast dough, then let it rise.

9. 9

   For Girly-Swirly, stir 250 g icing sugar with approx. 2 tablespoons of water until smooth. Melt 25 g dark chocolate. Spread donuts with icing. Immediately sprinkle chocolate over them and spoil.

10. 10

    For Sugar Babe, roll the deep-fried donuts, still warm, in approx. 100 g sugar and allow to cool.

11. 11

    For The Pink Ring, thaw 35 g frozen raspberries and crush with a spoon. Mix with 175 g icing sugar to a glaze. Dip the donuts half into the icing. Leave to dry.

12. 12

    For Dark and Nutty, melt 250 g of dark chocolate, dip donuts half in each and let them drain briefly. Sprinkle with 2 tablespoons of toasted almond flakes. Leave to dry.

Nutrition Facts

KCAL
200 kcal

CARBS
23 g

FATS
10 g

PROTEINS
4 g