New Orleans Donuts
by Editorial Staff
Soft, airy, very tasty, and aromatic donuts made from yeast dough – New Orleans donuts with an unusual square shape.
Ingredients
- Flour – 500 g
- Warm milk – 140 ml
- Warm water – 140 ml
- Egg – 1 pc.
- Butter (melted) – 50 g
- Dry yeast – 7 g
- Sugar – 3 tbsp
- Vanilla sugar – 15 g
- Salt – 0.5 teaspoon
- Powdered sugar – to taste
- Vegetable oil – for deep-fat
Directions
- Combine milk with water. Pour in the yeast and 2 teaspoons of sugar, stir, leave for 5-7 minutes.
- Sift flour into a bowl, add salt, sugar, vanilla sugar, mix well.
- Make a deepening in the flour mixture, add the yeast mixture, egg, melted butter.
- First, knead the dough in a bowl, then transfer it to a table dusty with flour and knead it for 5-7 minutes, until it stops sticking to the table and hands (do not add flour anymore).
- Roll the dough into a ball, put it in a bowl, cover with cling film and leave in a warm place for 1 hour. The dough should grow 3 times.
- Put the dough on a greased work surface, stretch it with your hands into a rectangular layer 0.5 cm thick. Cut into 4×4 cm squares (very convenient to cut with a pizza knife).
- Transfer some of the dough squares to a greased tray, and place some on the table so that they do not lie close to each other. Cover with plastic wrap and leave to rise for 30 minutes.
- Pour vegetable oil (about 2-3 cm) into a deep frying pan with a thick bottom and put to heat. Gently put donuts in the heated oil and fry over medium heat on all sides until a beautiful golden color. Put the finished donuts on paper towels to let the glass excess oil.
- Then transfer the donuts to a platter and sprinkle generously with powdered sugar.
Bon Appetit!
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