Classic ring donuts made from soft yeast dough, fried and dipped in a thin sugar glaze. A weekend treat with coffee.
Ingredients
Instructions
- 1
Set aside 30 g of the milk for the glaze. Stir the yeast and 50 g of the sugar into the remaining lukewarm milk and let foam for 5 minutes.
- 2
Put the flour and salt in a large bowl, add the yeast mixture and eggs and knead. Work in the butter a piece at a time and keep kneading for 8-10 minutes until smooth and elastic.
- 3
Cover and let rise in a warm place for about 1 hour, until doubled.
- 4
Roll the dough out 1.5 cm thick on a floured surface, cut 8 cm rounds and stamp out the centers with a 3 cm cutter (about 14 donuts). Place on a floured tray and let rise for 30 more minutes.
- 5
Heat the sunflower oil to 170 °C in a small, deep pot. Fry the donuts two or three at a time for 1-1.5 minutes per side until golden, then drain on paper towels.
- 6
For the glaze, blitz the remaining 160 g of sugar into powdered sugar in a blender and mix with the reserved milk until smooth and pourable.
- 7
Dip the tops of the warm donuts in the glaze and leave on a wire rack for 10 minutes until the glaze sets.
Nutrition
Per serving
| Calories | 296 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 38 g |
| Fat | 14 g |
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