Instructions

1. Activating the Yeast

   In a small bowl, mix the warm milk with one tablespoon of sugar and the instant yeast, and let the mixture sit for 5 to 7 minutes until the yeast activates and foam forms on the surface. · 7 min
2. Mixing the Wet Ingredients

   In a mixing bowl, whisk the egg with the vanilla, the remaining sugar, and a pinch of salt, then add the milk and yeast mixture and stir well.
3. Kneading

   Gradually add the flour and begin kneading, then incorporate the softened butter and continue kneading for 8 to 10 minutes until the dough becomes smooth, elastic, and non-sticky. · 10 min
4. First Proofing

   Shape the dough into a ball and place it in a lightly oiled bowl, cover it with a cloth or plastic wrap, and let it rest in a warm place for an hour until it doubles in size. · 1 h
5. Shaping

   Roll out the dough on a lightly floured surface to a thickness of approximately 1.5 cm, cut it with a round donut cutter into ring shapes, and place each piece onto a small square of parchment paper.
6. Second Proofing

   Cover the donut pieces with a light cloth and allow them to rest and puff up in a warm place for 20 to 25 minutes. · 25 min
7. Frying

   Heat the vegetable oil in a deep pot over medium-low heat (to 175°C / 350°F), then gently lower the donuts in along with the parchment paper, remove the paper with tongs, and fry for 1 to 2 minutes per side until golden and puffed. · 3 min
8. Draining and Decorating

   Remove the donuts from the oil and drain them on a wire rack to shed excess oil, then dust them with powdered sugar or dip them in chocolate sauce and serve warm.

Nutrition / serving

Chef's tips