In a bowl, dissolve the yeast in the lukewarm milk and set aside for 10 minutes, until bubbles begin to form.
In a large salad bowl (or the bowl of a food processor), combine the flour, sugar, vanilla sugar and salt. Add the eggs, milk and yeast and knead until a smooth dough forms.
Add the soft butter cut into small pieces and continue kneading for 10 minutes until the dough is soft and smooth.
Cover the dough with a clean cloth and leave to rise in a warm place for 1 hour and 30 minutes, until it doubles in size.
Form the doughnuts:
Knead the dough (knead lightly to remove air).
Spread on a lightly floured work surface to a thickness of 1 cm.
Cut out shapes using a heart and circle cookie cutter (or use a jar and donut lid).
Place the cookie cutters on a baking sheet lined with baking paper and leave to rise again for 30 minutes.
Fry the donuts:
In a large pot or deep fryer, heat the oil to 170-180°C.
Fry the doughnuts in small batches until golden brown, 1 to 2 minutes per side.
Drain on absorbent paper.
Sprinkle the doughnuts with sugar:
While the doughnuts are still warm, roll them in powdered sugar until they are completely covered.
Supplement:
Place the doughnuts on a pretty plate and enjoy warm or at room temperature.
Chef’s tip:
For even more fun, fill the heart-shaped doughnuts with jam, pastry cream or melted chocolate using a piping bag.
Have fun!
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