Common doughnuts

1 serving


Put the yeast, diluted in warm sweet milk, flour and a pinch of salt in a saucepan and a wooden spoon, stir out the dough of liquid consistency, adding milk or water and 10 g of melted butter. You need to mix the dough until it begins to lag behind the walls of the pan. Then sprinkle flour on all sides of the dough, cover with a lid and put it in a warm place for 1 hour. Then put on a floured board, spread it into a layer, double it and spread it again into a layer 0. 5-1 cm thick. Cut round doughnuts from the layer, put them on a floured board, cover with a floured napkin and leave on the board for another 30 minutes (in a warm place). Fry the doughnuts in hot resin or vegetable oil until ruddy: first fry the top under a closed lid, then flip to the other side. It is very important that the fat is hot, but not boiling. Sprinkle the ready-made doughnuts with profusely vanilla sugar powder.