INGREDIENTS 250 g (8.8 oz) flour;
100 ml (3.4 fl.oz) warm milk;
20 g (0.7 oz) butter, room temp.;
20 g (0.7 oz) sugar;
10 g (0.3 oz) fresh yeast;
1 egg;
½ tsp salt.
METHOD
Dissolve a pinch of sugar in some warm milk and add fresh yeast. Set aside for couple minutes to activate.
Whisk flour and salt together. Pour warm milk and one egg in, knead until smooth dough forms. Start adding soft butter when the dough is formed, while still kneading it with stand mixer or by hand.
Cover the dough with plastic wrap and set aside for 1 hour.
Divide the dough into 8 pieces and roll each into a thin rope. Form each rope into a snail-like shape and place on a piece of parchment. Cover set aside for 20 minutes.
Heat vegetable oil over the low heat and carefully place risen donuts in it, removing parchment. Fry each donut for 5-6 minutes per side.
Cover each donut in sugar and serve warm.
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