Donuts with milk
4 servings
85 minutes
Milk donuts are the embodiment of home comfort and warm memories. Their history traces back to European cuisine, where airy dough enriched with milk and yeast creates a delicate texture. The light sweetness of sugar and the golden crispy crust make them a perfect addition to morning coffee or evening tea time. These donuts pair excellently with jam, honey, or just powdered sugar, turning each bite into a little celebration. Thanks to the simple preparation process and minimal ingredient list, they have become a beloved treat in many families, passed down through generations.
1
Heat the glass of milk to make it warm, but be careful not to let it boil. Add one packet of dry yeast and three tablespoons of sugar, mix everything to avoid lumps. Add some flour and mix — the consistency should be like thick sour cream.
- Milk: 1 glass
- Dry yeast: 10 g
- Sugar: 3 tablespoons
- Wheat flour: 375 g
2
Then beat the egg, add the melted butter, and mix again. Add to the dough and incorporate the remaining flour. Knead the dough (if it's too runny, add more flour) — the dough should not stick to your hands and should be well kneaded.
- Chicken egg: 1 piece
- Clarified butter (ghee): 1 tablespoon
- Wheat flour: 375 g
3
Place the dough in a warm place for half an hour, cover it with a clean towel — this is necessary for the dough to rise. After about half an hour, the dough should have risen.
4
Roll out the dough (about 1 cm thick) so that you can cut circles with a glass that resemble donuts (but I also cut out the centers, making them look more like bagels).
5
Heat about 3 cups of vegetable oil in a small pot (this is needed for the donut to rise and fry freely on all sides).
- Vegetable oil: 3 glasss
6
Drop the donuts into hot oil and fry until golden brown on both sides.
7
Place the finished donuts on a napkin to drain excess oil. Then sprinkle them with powdered sugar.
- Sugar: 3 tablespoons
