IngredientsFor the masses:
500g wheat flour (all purpose)
10 g dry yeast (or 30 g fresh)
200 ml of warm milk
80 g of sugar
2 eggs
60g Butter (mild)
1 teaspoon of vanilla
1 pinch of salt
To fry:
Enough vegetable oil (deep)
To decorate:
White sugar
(Opcional) azúcar + canela o glaseado
Step by step preparation1. Activate the yeast
Mix warm milk (not hot) with yeast and 1 tablespoon of sugar.
Let it sit for 10–15 minutes until bubbly.
If it doesn’t foam, the yeast doesn’t work.2. Forming the dough
In a big bowl add:
Harina
Leftover sugar
Sal
Insert:
Eggs
In vanilla
Yeast mixture
Mix until you combine.
3. Clumped (key to getting fluffy)
Add the butter little by little.
Knead for 10–15 minutes until you make:
Suave time
Elastic
Slightly sticky
Test: stretch a little → it should form a “telita” without breaking.4. First take
Form a ball and place it in a greased bowl.
Cover with plastic or fabric.
Let it rest for 1 to 1.5 hours until it doubles in size.
5. Formation of doughnuts
Stretch the dough to 1–1.5 cm thick.
Cut with:
A big hoop
And a small one downtown
You can use glass + lid as an alternative.6. Take Two ( VERY important )
Place the donuts in a paper tray.
Cover and let rest for 30-40 minutes.
They must be inflated and light.7. Fry it properly
Heat the oil to 170–180°C.
Key tip:If you don’t have a thermometer:
A little bit of dough must rise slowly with bubbles.
Freezing 2-3 donuts per batch:
1-2 minutes per side
Up to golden uniform
Don’t overload the pan → lower the temperature.8. Darkening
Remove and place on absorbent paper.
9. Decorate
You still had it:
Pass them for sugar
o
Make Frosting (sugar + milk + vanilla)
Tips PRO
Don’t add too much flour → harden the donuts The dough should be soft, not dry Respecting both sides = real fluffiness Oil temperature is KEY Fry for a short time → they remain soft inside
