Ingredients (for 12 donuts)
PREFERMENT
180 ml warm milk
20 g fresh yeast or 7 g dry gist
110 g cake flour MAIN DOUGH
60 ml whole milk
200 g strong flour
200 g cake flour
2 egg yolks
1 egg
50 g butter
1 ts vanilla essence
50 g granulated white sugar
Pinch of salt
Oil to fry (sunflower gives a lighter taste. You can use olive oil also)
GLAZED
150 g powdered sugar
1 Ts water
1 ts vanilla essence
Recipe
PREFERMENT
1. Stir all the ingredients (warm milk, yeast and flour) in a bowl using a wooden spoon.
2. Cover the bowl with plastic-wrap and leave it in a warm place to let it rise, about 1 hour. I usually boil a glass of water and place it inside the oven together with the dough.
MAIN DOUGH
3. In a bowl, beat together the milk, egg yolks, egg, sugar and vanilla essence. Mix until combined.
4. Add the flour, salt and the preferment. Mix until all ingredients are thoroughly combined. Leave it for 5 minutes. Mix it again and leave it for 10 minutes.
5. Add the butter and mix again. Combine well all the ingredients.
6. Place the dough with some flour in a bowl and cover with oily plastic-wrap.
At this point, you can decide if keep working on this tomorrow (in that case, put the bowl on the fridge) or if you want to continue now.
7. If you want to keep working now, leave the bowl in a warm place (inside the oven like before) until it doubles in size, about 1 hour. If you decide to put it on the fridge, the next day take the dough out of the fridge for an hour and continue with step 8.
8. When the dough is ready, pour the dough out onto a well-floured surface and roll it to 1 cm thickness. Cut the donuts with a donuts cutter, or with 2 different size cups. Save the donuts holes and make some balls with them to make sweet fritters.
9. Place the cut donuts on parchment paper, leaving room to rise between each one. It is easier if you place each donuts on an individual piece of parchment paper, so it is easy to transfer into the hot oil for frying. Cover the donuts with a kitchen towel and let them rise in a warm place until they puff up, about 45 minutes.
10. When the donuts are ready and the oil is hot, carefully add the donuts to the oil. I usually place the entire parchment paper in the oil with the donuts. Once the donuts are in the oil, you can easily remove it. When the bottom of the donuts are golden, about 45 seconds, flip the donuts over using a spatula. Cook until the other side is also golden.
Take the donuts out into a kitchen paper
GLAZING
11. In a bowl, mix together the sugar, water and vanilla.
Once the donuts have cool down, dip one side of the fried donuts into the glaze. Flip the donut and dip the other side. Transfer the donut to a cooking rack.
Once they are dry, they are ready to eat.
You can also froze them.
