Preparation
1. Yeast activation
In a bowl, dissolve the yeast in warm water with 1 teaspoon of sugar. Let stand for 10 minutes until the mixture foams.
2. Dough preparation
In the bowl of a stand mixer or a large bowl, combine the flour, salt, and 40g of sugar. Add the eggs, milk, and yeast mixture. Knead until smooth.
3. Incorporate the butter
Add the softened butter a little at a time, continuing to knead for 10-15 minutes, until the dough is smooth, elastic, and slightly sticky.
4. Let the dough rise
Cover and let rest for 1 hour and 30 minutes at room temperature, or until the dough doubles in volume.
5. Shape the donuts
Deflate the dough and roll it out on a lightly floured surface until 1.5 cm thick. Cut out circles with a cookie cutter or a glass.
6. Second Rising
Let the cut donuts rest for 30-45 minutes under a clean cloth.
7. Fry
Heat the oil to 170°C (340°F). Fry the donuts for 1-2 minutes per side, until golden brown. Drain on paper towels.
8. Sugar Glaze
Roll the still-warm donuts in sugar for a soft, sweet crust.
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