Serves 40
Directions
- 1Combine 1.25 cups of warm milk, 2.25 teaspoons of yeast, and 1 teaspoon of sugar in a glass container and mix well to activate the yeast.
- 2In an electric mixer bowl, add 2 eggs, 1/3 cup of melted butter, 1/4 cup of sugar, and 1/4 teaspoon of salt.
- 3Add the milk yeast mixture to the egg mixture and whisk.
- 4Gradually add 4.25 cups of all-purpose flour to the mixture.
- 5Knead the dough for about five minutes until it's slightly tacky but not sticking to your hands.
- 6Grease a bowl with olive oil, place the dough in it, cover it, and put it in a warm spot for about an hour to double in size.
- 7After the first rise (which may take up to an hour and a half), sprinkle the counter or dough with flour and roll out the dough.
- 8Cut the rolled-out dough into donut shapes and place them on individual sheets of parchment paper.
- 9Let the cut donuts do a second rise for about 45 minutes.
- 10Heat oil in an induction pot on a burner.
- 11Fry the donuts for about 45 seconds on each side until they are nice and golden brown.
- 12Remove the cooked donuts and place them on a wire rack to cool.
- 13Prepare the icing by making homemade powdered sugar (if needed) and adding just enough milk to create a glaze.
- 14Dip the cooled donuts into the icing.
- 15Place the iced donuts into the fridge for the icing to harden and get crispy.
Ingredients
- 1.25 cup warm milk
- 2.25 tsp yeast
- 1 tsp sugar
- 2 eggs
- 0.33 cup melted butter
- 0.25 cup sugar
- 0.25 tsp salt
- 4.25 cup all-purpose flour
- olive oil
- powdered sugar
- milk
Equipment
glass containerelectric mixer bowlwhiskparchment paperburnerinduction potwire rack
Tips
- The dough should be a little tacky but not sticking to your hands; if it's too sticky, add a little bit of flour.
- Grease the bowl with olive oil before the first rise.
- Use parchment paper sheets to easily transfer cut donuts to the oil.
- You can half the recipe as it makes a large amount of donuts (around 40).
- Cook donuts for about 45 seconds on each side until golden brown.
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