Summary

Ingredients

• 400 g flour
• 0.5 bag ½ / s dry yeast
• 25 g suar
• 1 teaspoon salt
• 0.5 teaspoon ½ cinnamon powder
• 55 g butter
• 260 ml milk
• 3 egg yolks

For the glaze:

• 235 ml cider
• 250 g powdered suar
• 15 ml sugar syrup
• Oil, for deep-frying

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Instructions

1. Mix 300 g of the 400 g flour with the yeast, sugar, salt and cinnamon in a large bowl. Heat the milk with the butter in a saucepan (not over 50 degrees!). Add to the flour mixture, add the egg yolks and knead for 2 minutes with a hand mixer on low speed, adding the remaining flour. Now knead on a lightly floured surface to form a smooth and elastic dough, cover and let rest for 10 minutes. Roll out the dough to a thickness of 1.5 cm. Now cut the donuts out of the dough with a glass about 7 cm in diameter, then - preferably with a finger - poke a hole in the center of the circle. Place the donuts about 7 cm apart on a greased baking sheet and let them rest for 1 hour.
2. Glaze preparation:
3. Reduce the cider by half in a saucepan for 10 minutes. In a medium-sized bowl, mix the powdered sugar with the hot cider and the sugar syrup to a smooth glaze.
4. Let the oil get hot in the deep fryer or in a saucepan (the saucepan should be filled with oil to a height of approx. 5 cm). Now fry 2 to 3 donuts at a time for 2 to 3 minutes, turning the donuts occasionally. Then let it cool down on kitchen paper. Drizzle with the glaze. Serve warm.