Donuts from sweet dough
6 servings
60 minutes
Doughnut holes made from rich dough are a delicate and airy treat that has become a cult dessert in American cuisine. Their history begins with European buns brought to America by settlers, where they found their recognizable style. These doughnuts have a soft texture thanks to milk, butter, and yeast, while the vanilla aroma gives them a special warmth. Fried to a golden crust, they are crispy on the outside and incredibly soft on the inside. Dusted with powdered sugar, they perfectly complement morning coffee or are served as a sweet treat throughout the day. Doughnuts can be decorated with glaze or chocolate or served with jam, making them versatile pastries for different tastes. Their airiness and tenderness make them a beloved delicacy worldwide.
1
Add sugar and yeast to warm milk. Mix and let the yeast 'come alive' (about 15 minutes). Now add butter (either at room temperature or melted), salt, and vanillin. Whisk everything thoroughly.
- Milk: 400 ml
- Sugar: 2 tablespoons
- Dry yeast: 1 tablespoon
- Margarine: 100 g
- Salt: 1 teaspoon
- Vanillin: to taste
2
Then add flour and knead the dough. The dough should be medium, not too soft or too dense. Cover the dough with a towel and let it rise for 1 hour until it doubles in size.
- Wheat flour: 450 g
3
Roll out the risen dough to a thickness of 1 cm and cut out circles. Use a glass for larger donuts and a shot glass for smaller ones. Let the donuts rise until they double in size.
4
Heat vegetable oil well (enough for the donuts to float without touching the bottom) in a deep pan. Fry on medium heat on both sides until golden brown.
5
Place the ready donuts on napkins and sprinkle with powdered sugar.