Frying isn’t always easy. It is greasy, you must be equipped with a frying pan, be careful when using it so as not to burn yourself and leave unpleasant odors in the room.
300 grams wheat flour
100ml milk (or vegetable drink)°
7 g of dried bread yeast
2 tbsp. soft sugar
1 bag of vanilla sugar (optional)
0.5 tsp. Salt coffee
20 gm softened butter
Step 1 In the bowl of a pastry robot or in a salad bowl, add the flour and baker’s yeast and mix.
In a bowl, break the egg and beat it, then add it to the flour.
Step 2 Heat the milk on a low heat, add the sugar and butter and mix. Get out of the fire.
Step 3 add milk to the flour. Be careful, it should be lukewarm so as not to spoil the yeast.
Step 4 We finish with salt and work on the dough by hand or by a pastry robot. The edges should be peeled off, this may take several minutes.
Step 5 Cover the dough when you touch it and leave it to rest for an hour at room temperature.
Step 6 Make the dough to remove the air and form a ball again.
Step 7 Put the flour on the work surface and roll out the dough with a rolling pin.
Step 8 Cutting dough with a round cake cutter to get regular donut. If you don’t have one, that’s fine, use a small bowl or cup.
Step 9 Place the dough pieces on a baking tray lined with baking paper and let them ferment for another 45 minutes at room temperature.
Step 10 cooking, preheat the oven to 180 ° C and bake for 12 minutes.
The trick to making the muffins extra soft is to brush them in very hot water before rolling them in sugar straight from the oven. Since they are still hot, the water will evaporate from the inside to the outside of the donut and give it a lot of smoothness…