Fluffy milk doughnuts

Name: Fluffy milk doughnuts
Ingredients: 500 g flour; 20 g flour for dusting; 25 g fresh yeast; 300 ml milk; 2 tablespoons sugar; 1 packet vanilla sugar (8 g); 1/2 teaspoon salt; 1 teaspoon grated lemon zest; 70 g margarine; 2 egg yolks; 1 l oil for frying; 50 g vanilla powdered sugar

Dessert - Fluffy milk doughnuts by Anca H. - Recipia

Fluffy milk doughnuts start with a dough where the yeast is dissolved in milk, while the salt is mixed separately with the flour. The dough with margarine and egg yolks is rolled out as thick as a finger, then the doughnuts are fried until golden on both sides and stay airy in the middle. I serve them with black tea. Preparation: 25 minutes. Cooking: 32 minutes. Resting: 100 minutes. Total time: 157 minutes. Servings: 10. Approximately 380 kcal and 7 g protein per serving.

Ingredients

500 g flour
20 g flour for dusting
25 g fresh yeast
300 ml milk
2 tablespoons sugar
1 packet vanilla sugar (8 g)
1/2 teaspoon salt
1 teaspoon grated lemon zest
70 g margarine
2 egg yolks
1 l oil for frying
50 g vanilla powdered sugar

Preparation

1. Warm the milk with 1 teaspoon of sugar over low heat for about 2 minutes, just until lukewarm. Crumble the yeast into the milk and stir until dissolved. 2. Sift the flour for the dough into a bowl. Add the remaining sugar, vanilla sugar, salt and lemon zest, then mix. 3. Melt the margarine over low heat for about 2 minutes, until liquid, and leave it to cool a little. Beat the egg yolks and mix them with the margarine, then gradually incorporate the milk and yeast mixture. Pour the milk in a little at a time; stop when the dough is soft and not sticky, and don't add any milk left over. 4. Knead the dough for 10 minutes, until it comes away from your hands and air bubbles appear. Dust it with a little flour, cover the bowl and leave it to rise in a warm, draught-free place for about 75 minutes, until doubled in size. 5. Sprinkle the remaining flour over the work surface, turn out the dough and roll it out until it's as thick as a finger. Cut out the doughnuts with a glass and leave them to rise for another 10 minutes. 6. Heat the oil in a deep saucepan over medium heat for about 8 minutes. Fry the doughnuts in batches in the hot oil, for around 20 minutes in total, until golden on both sides. Transfer them to paper towels and leave to cool for 15 minutes, then dust with vanilla powdered sugar.

Notes

The milk should be just lukewarm, not hot; if it feels hot to the touch, leave it to cool before dissolving the yeast. Smaller cutouts brown faster, while larger ones need more time in the oil; try to keep them about the same size. Kneading is the part I don't rush: I stop when the dough comes away from my hands and little bubbles appear on the surface. I start well ahead of mealtime, so the dough and the doughnuts have time to rise at their own pace. I serve them with black tea while they're still slightly warm. Once cool, keep them in a tightly sealed container and eat them within 3 days. The margarine can be replaced with 70 g melted butter, cooled before mixing it into the dough. The doughnuts contain gluten, milk and eggs, so replacing the margarine doesn't make them dairy-free.