Ingredients
For the Dough:
500g All-purpose flour.
80g Granulated sugar.
2 Large eggs.
60g Unsalted butter (at room temperature).
250ml Warm milk.
10g Active dry yeast (or 20g fresh yeast).
1 tbsp Vanilla extract.
1/2 tsp Salt.
For Frying and Coating:
Vegetable oil for frying.
Granulated sugar for coating.
Preparation
Steps Activate the Yeast:
Mix the warm milk with the yeast and one tablespoon of the sugar.
Let it sit for about 10 minutes until the mixture becomes foamy.Mix Dry
Ingredients:
In a large bowl, whisk together the flour, the remaining sugar, and the salt.
Combine:
Add the eggs, vanilla extract, and the activated yeast mixture to the dry ingredients. Mix well until a dough starts to form.
Knead: Add the softened butter and knead the dough until it becomes smooth, elastic, and no longer sticky.
First Proof: Shape the dough into a ball, place it in a greased bowl, cover it, and let it rest in a warm place for about 1 hour or until it doubles in size.
Shape:
Roll out the dough on a floured surface to a thickness of 1.5 to 2 cm. Cut out the donuts using a donut cutter or a glass.
Second Proof: Place the donuts on a floured baking sheet, cover them, and let them rise again for another 30 minutes.
Heat the Oil: Heat the frying oil over medium heat to a temperature of 170-180°C.
Fry: Fry the donuts on both sides until they turn a beautiful golden brown.
Coat: Drain them on paper towels to remove excess oil, then toss them in sugar while they are still hot so it sticks perfectly.
