Fluffy yeast doughnuts

Name: Fluffy yeast doughnuts
Ingredients: 25 g fresh yeast; 1/4 teaspoon salt; 70 g granulated sugar; 220 ml milk; 80 g melted butter; 40 ml oil; 2 egg yolks; 2 packets vanilla sugar; 500 g white flour; 350 ml oil for frying; 50 g icing sugar

Dessert - Fluffy yeast doughnuts by Pompilia H. - Recipia

Fluffy yeast doughnuts are made with fresh yeast, melted butter and oil, then left to rise twice before frying. White flour and egg yolks make the dough elastic, and after frying they have golden edges and a soft centre. I serve them dusted while still slightly warm, with black tea. Preparation: 20 minutes. Cooking: 20 minutes. Resting: 80 minutes. Total time: 120 minutes. Servings: 10. Approximately 400 kcal and 8 g protein per serving.

Ingredients

25 g fresh yeast
1/4 teaspoon salt
70 g granulated sugar
220 ml milk
80 g melted butter
40 ml oil
2 egg yolks
2 packets vanilla sugar
500 g white flour
350 ml oil for frying
50 g icing sugar

Preparation

1. Rub the yeast with 1/4 teaspoon salt and 2 teaspoons of the 70 g granulated sugar until it turns liquid. 2. Pour in the lukewarm milk and add the melted butter, oil, about 62 g of the granulated sugar, the egg yolks and the vanilla sugar. Mix. 3. Work in the flour and knead until you have an elastic dough that doesn’t stick. Cover it and leave it to rise for at least 1 hour in a draught-free place. 4. Roll out the dough on a floured work surface and cut out rounds with a glass or cutter. Place them on a clean tea towel and leave them to rise for another 20 minutes. 5. Heat 350 ml oil in a saucepan. Fry the doughnuts in batches, about 20 minutes in total, turning them until golden on both sides. 6. Transfer them to paper towels and leave them to cool without stacking them while they’re hot. Dust them with 50 g icing sugar.

Notes

Larger rounds spend longer in the oil; watch the colour, as the diameter of the glass changes the frying time. The second rise is easy to speed up: on the tea towel, the rounds should visibly puff up. The milk should be lukewarm, not hot, when you pour it over the yeast. Fry a few at a time; if the oil stops gently sizzling around the edge of the dough, let it heat up again. I serve them with black tea while they’re still soft. If you double the quantities to serve more people, cut out and fry the dough in two batches. They keep in a closed container in the fridge for up to 3 days; let them sit at room temperature for a little while before serving. You can replace up to 100 g of the white flour with wholemeal flour, but the centre will be denser; the dough contains gluten, dairy and eggs. Thanks to Andreea, from whom I got the recipe.