Donuts are round, slightly brown-coloured delicacies made from yeast dough. Mostly they are filled with marmalade, rose jam, pudding or chocolate. On the top they can be sprinkled with caster sugar or covered with icing.
A few years ago, when baking donuts, I filled them with jam before frying. It was not the best solution because after frying the donuts developed large holes inside, just around filling. Currently, I fill them only after they are fried and cold.
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Heat the milk. It should be lukewarm.
Melt the butter. It should be smooth, liquid and lukewarm.
Put crushed fresh yeast into a bowl, add 2 tablespoons of caster sugar and mix. Then add 2 tablespoons of the lukewarm milk and 2 tablespoons of flour. Mix and let it stand for a few minutes. The yeasts should rise and air bubbles should appear on it.
Put egg yolks, caster sugar and a pinch of salt in a bowl. Mix until smooth and fluffy. Add the risen yeast, lukewarm milk and sifted flour to it. Knead for a minute then add grated orange zest, spirit and butter.
Knead the dough either with your hands or with a food processor for 10 minutes. After 10 minutes, cover the bowl with a kitchen cloth and set it aside for 1.5 hours in a warm place to rise.
Put out the dough on a working board and roll it out to a thickness of 1.5 centimetres. Cut out the donut circles with a glass. Place the donuts on a board lightly dusted with flour and set them aside to rise. The donuts should double their volume.
Pour oil into a low, wide pot. Heat it up. Take each donut in your hand and put on the oil upside down. Fry on a medium heat until golden brown on both sides. Transfer the fried donuts on a plate lined with kitchen towel. Let them cool down.
Stuff the cold donuts with the filling of your choice and sprinkle with caster sugar.
All ingredients should be at room temperature.
The glass I used for cutting the donuts had a diameter of 6 centimetres.
From the above amount of ingredients I made 30 donuts.
Do you like yeast baking? If so, try our recipe for Banana bread.
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