Name: Classic homemade yeast donuts
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 12 donuts
Ingredients: 41.666666666667 g plain flour; 20.833333333333 ml milk; 5.8333333333333 g caster sugar; 5.8333333333333 g butter; 0.16666666666667 pcs egg; 2.0833333333333 g yeast; 0.083333333333333 teaspoon salt; 0.083333333333333 packet vanilla sugar; oil; 5.8333333333333 g powdered sugar; 8.3333333333333 g chocolate glaze; coloured sugar balls

Step by step process

Preparing the dough

1
Pour lukewarm milk into a bowl, add crumbled yeast and a tablespoon of granulated sugar. Stir and let it rise in a warm place for 10 minutes.
TIP:
The milk temperature for activating yeast should be around 37-38 °C. Sprinkle the yeast into lukewarm milk with a teaspoon of sugar and stir briefly. After 5-10 minutes, foam will form and the aroma of yeast. If no foam forms, use fresh yeast.
2
Sift plain flour into a large bowl, add the remaining granulated sugar, vanilla sugar, salt, softened butter, eggs, and the proofed yeast.
3
Knead into a smooth, elastic dough. If the dough sticks, dust with a little flour, but keep it soft.
4
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, until it doubles in volume.

Shaping and frying the donuts

5
Turn the risen dough onto a lightly floured work surface and roll it out to a thickness of approximately 1.5 cm.
6
Cut out circles with a round cutter or a glass. Cut a smaller hole in the center of each to create the typical donut shape.
7
Leave covered with a towel to proof for another 15 minutes.
8
Heat oil in a deep fryer or a large pot to around 170 °C. Fry the donuts on both sides until golden, about 1 minute per side.
9
Place fried donuts on kitchen paper to absorb excess oil.

Finishing and serving

10
While still warm, coat the donuts in powdered sugar.
11
After they cool, dip them in chocolate glaze and decorate with sprinkles or other decorations to taste.
12
Serve the donuts fresh, preferably on the day they are made.