Recipes

Ingredients

• 1.7 cups (400 ml) warm milk
• fresh yeast
• 3.3 tbsp (50 ml) oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 eggs
• 1.5 lb (700 g) all-purpose flour (type 400)
• oil for frying
• powdered sugar for dusting

Steps

1. Pour 1.7 cups (400 ml) of warm milk into a small pot, add the crumbled fresh yeast, and stir until completely dissolved.
2. Add 3.3 tbsp (50 ml) of oil, a teaspoon of sugar, and a teaspoon of salt to the liquid mixture, then stir.
3. Add 2 eggs to the mixture and briefly whisk them to combine with the liquid ingredients.
4. Gradually add 1.5 lb (700 g) of all-purpose flour and start beating and combining the mixture with a wooden spoon.
5. Once the dough thickens, transfer it to a floured work surface and knead by hand until soft, but not too sticky.
6. Return the kneaded dough to a floured bowl, cover it, and let it rest in a warm place for 15 to 20 minutes until it rises.
7. After resting, transfer the dough to the work surface and roll it out with a rolling pin to a thickness of about 1.5 to 2 fingers.
8. Take a glass or cookie cutter, dip it in flour, and cut out donuts from the rolled dough.
9. Arrange the cut-out donuts on a floured surface, cover them, and let them rest for another 10 to 15 minutes to rise a bit more.
10. Heat enough oil for frying in a deep skillet or pot.
11. Drop the donuts into the well-heated oil so that the side that was facing up now goes down into the oil.
12. Fry the donuts until they turn golden brown and develop the signature white ring on the side, then carefully flip them to bake on the other side.
13. Remove the freshly baked donuts onto paper towels to drain excess oil.
14. Dust the donuts with powdered sugar before serving.