Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 25) |
Ingredients
Ingredients- 750 g flour
- 2 packs dry yeast
- 50 ml water, lukewarm
- 300 ml milk, lukewarm
- 125 g suar
- 1 teaspoon salt
- 1 packet vanilla sugar
- 2 egg (s)
- 75 g butter, melted
- 1 liter rapeseed oil
Print Recipe
Pin Recipe Instructions
- Remove 1 tablespoon of the sugar and mix with the dry yeast and lukewarm water and let stand for 10 minutes.
- Mix the flour with the remaining sugar, vanilla sugar and salt. Put the yeast porridge on top and knead well. Add the melted butter (never too hot), the lukewarm milk and the eggs and knead into a soft dough with the kneading dough. Roll out the dough as thick as a thumb. Use a large round cookie cutter to cut out round circles. Poke a small hole in the center of the circle. Let the donuts rest for an hour.
- Let the oil get hot in a wok and fry the donuts there until light brown. If desired, decorate the donuts with icing or chocolate icing.
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