I know this is probably not the lightest/healthiest recipe I could share, but I promise they are not too oily and they stood as really good comfort food for the end of the year. I made a batch of forty for my whole family but you can adapt the proportions.
- 500g flour
- 130g caster sugar (you actually need more for the topping)
- 1 sachet of vanilla sugar (8 grams)
- 1 sachet of dry yeast
- 160ml milk
- 2 large eggs
- 100g soften butter
- 2 pinches of salt
- Dissolve yeast in warm milk (not hot) for about 15 minutes.
- In the bowl of your food processor (or basic mixing bowl if you don’t own a food processor), knead the flour and the eggs with the yeast/milk mixture for a few minutes. Then add the sugar, salt, and butter and knead some more until you have a homogenous dough. It should be quite sticky but that’s okay.
- Cover and let it rise for two hours. I usually leave it in the oven at body temperature (~37°). It should have approximately doubled in size.
- Flatten the dough on a clean surface (spread some flour on the surface before you do that!), it should be 2cm thick, and cut round pieces. I used a small Moroccan tea glass (~6cm diameter).
- Put the circles on a floured baking sheet and let them rise for another hour.
- Heat your clean oil in a small to medium saucepan (approximately 2/3). I cooked three doughnuts at a time in mine. Cook over medium heat. To know if the oil is hot enough, throw a tiny bit of dough in the oil and if little bubbles show up around the dough, you’re good to go! Watch the temperature of the oil during cooking, you may need to adjust it.
- Now delicately plunge your circles and start turning them over continuously so they can cook evenly. When they turn to a golden brown shade, take them out of the saucepan with a skimmer and put them on some kitchen roll.
- Once you cooked the lot, take a freezer bag and add a consequent amount of caster sugar. Place two or three doughnuts in your bag (depending on its size) and shake it vigorously (be careful though)! And then you’re all set!