Doughnuts

Name: Doughnuts - Mona D.
Ingredients: 1 cup warm milk 1 cup sugar 2 eggs 1 packet vanilla sugar a dash of vanilla essence 1 cube yeast (25 g) flour as needed oil for frying powdered sugar for decoration

Dessert - Doughnuts by Mona D. - Recipia

When I crave something sweet and don't want a complicated recipe, I prepare these yeast donuts. The dough is based on milk, eggs, sugar, and yeast, and after rising, it is easily rolled out and cut. I fry them in hot oil, then dust them with sugar. The recipe is simple, but the dough needs a little time to rise, so it's best to prepare it in advance. Quick info Total time: not specified in the original recipe; depends on the rising time and the number of donuts produced Preparation time: the time for mixing and kneading the dough is not specified Cooking time: not specified; the donuts are fried in hot oil on both sides Servings: the number of donuts depends on the thickness of the dough sheet and the size of the cutter used Difficulty: easy to medium Recipe type: fried dessert, suitable for a sweet breakfast or snack Ingredients 1 cup warm milk 1 cup sugar 2 eggs 1 packet vanilla sugar A dash of vanilla essence 1 cube of fresh yeast, 25 g Flour, as needed Oil for frying Powdered sugar for decoration Preparation method 1. Put the warm milk in a bowl. Add the yeast and 2-3 tablespoons of flour, then mix until you get a smooth mixture. 2. Set the mixture aside to rise. The yeast needs to start working before you continue preparing the dough. 3. Separately, beat the eggs with the sugar, vanilla sugar, and vanilla essence. Ideally, the sugar should dissolve well in the eggs. If some crystals remain, it is not a problem for this recipe. 4. When the yeast mixture has risen, add it to the beaten eggs with sugar and mix well. 5. Start adding flour and knead. Continue until the dough becomes elastic and no longer sticks to your hands. The amount of flour is not fixed, so it is added gradually. It is important to stop when the dough has the right consistency, not to add too much flour. 6. Cover the dough and let it rise until it doubles in volume. The time required is not mentioned in the recipe and may vary depending on the kitchen temperature and how active the yeast is. 7. Place the risen dough on a floured work surface and roll it out, forming a sheet. 8. Cut the donuts using a glass. If you prefer, you can also use other shapes, as long as the dough is cut into pieces suitable for frying. 9. Heat the oil and fry the donuts on both sides. It is not advisable to overcrowd them, as they need to be turned easily and brown evenly. 10. Remove the donuts onto a plate covered with a paper towel to absorb the excess oil. 11. After being taken out of the pan, roll them in powdered sugar. They are served plain while fresh. Why I make the recipe often I like it because the ingredients are common and the dough does not require special technique. The shape of the donuts can be changed depending on what I have on hand, and the quantity obtained depends on how thin I roll out the sheet and the size of the glass used. Another advantage is that the recipe can be prepared without filling or additional toppings. Powdered sugar is enough for serving, and the donuts can be made in simple shapes without needing special utensils aside from a rolling pin and a glass. Tips The milk should be warm, not hot. If it is too hot, it can affect the yeast and the dough will not rise properly. Add the flour gradually. The formula "as needed" means you need to watch the texture of the dough: it should become elastic and no longer stick to your hands. Let the dough double in volume before rolling it out. If it is worked too early, the donuts will not have the same texture. The oil needs to be hot enough before frying, but the source does not specify an exact temperature or time. The donuts are fried on both sides, then removed onto absorbent paper. Dust them with sugar after frying, when they are already taken out of the oil. This way, the sugar remains on the surface and does not dissolve in the pan. Substitutions The yeast used in the recipe is fresh yeast, in the amount of 25 g. The original recipe does not specify a version with dry yeast, so an exact conversion is not indicated without altering the recipe. Vanilla sugar and vanilla essence contribute to the aroma of the dough. If one of them is missing, the flavor will be less vanilla, but both are used together in the basic recipe. For decoration, powdered sugar is used. It is not necessary to add other ingredients if you want to keep the recipe in its original form. Variations You can change the shape of the donuts when cutting the dough. The recipe mentions using a glass, but the dough can also be cut into other shapes. The size of the donuts can be modified by using a smaller or larger glass. In this case, the final number of pieces will change, without the recipe specifying a fixed number of servings. If you roll out the sheet thicker, you will get fuller donuts. If you roll it thinner, the pieces will be flatter. It is important that all pieces have approximately the same thickness to fry as evenly as possible. Serving ideas The donuts are served dusted with sugar. They are suitable as a dessert or snack and can be eaten plain, immediately after they have cooled sufficiently. Because the recipe does not include filling, serving remains simple. The powdered sugar is added at the end, after the excess oil has been absorbed by the kitchen paper. Frequently asked questions Why is the amount of flour not specified? The dough uses flour "as needed", meaning that flour is added gradually until the dough becomes elastic and no longer sticks to the hands. The exact amount may vary depending on the size of the eggs and the type of flour, so a fixed measurement is not indicated. How long should the dough be left to rise? The recipe does not specify a number of minutes. The first mixture, made from milk, yeast, and 2-3 tablespoons of flour, is left to rise before being combined with the eggs. After kneading, the dough is left again until it doubles in volume. Can I use another shape instead of the glass? Yes. The glass is used to cut the donuts, but the dough can be cut into the desired shapes. The number of pieces will vary depending on the chosen size. How are the donuts removed after frying? They are removed onto a plate covered with a paper towel. The paper absorbs the excess oil before the donuts are rolled in powdered sugar. When is the powdered sugar added? Powdered sugar is added after frying, when the donuts have been taken out of the oil and placed on absorbent paper. Nutritional values The values are estimates and cannot be calculated precisely, as the recipe does not specify the amount of flour, the amount of absorbed oil, or the final number of donuts. For a medium-sized donut, a rough estimate would be: Calories: approximately 180-280 kcal Protein: approximately 3-5 g Carbohydrates: approximately 25-40 g Fats: approximately 6-14 g The range is broad because the donuts can vary in size, and the amount of oil absorbed varies during frying. The sugar content comes mainly from the sugar added to the dough and the powdered sugar at the end. Storage and reheating The donuts are best fresh, after frying. If any remain, store them at room temperature in a covered container. Powdered sugar can be added before serving if you want it to remain visible on the surface. Reheating is not detailed in the original recipe. If they have been stored, they can also be eaten at room temperature. After a longer time, the texture will not be the same as when they are freshly fried.

Doughnuts

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