Ingredients for a dozen doughnuts:
300g all-purpose flour
1 egg
100ml lukewarm milk
1 sachet dried yeast (7g)
30g caster sugar
1 sachet vanilla sugar
1 pinch of salt
40g melted butter
A little vegetable oil for greasing the pan
Icing sugar for finishing (optional)
Jam, spread, or compote for garnish (optional)
Utensils needed
A large preparation bowl
A wooden spoon or spatula
A clean tea towel
A non-stick skillet with a lid
A plate and paper towels
A round cookie cutter or glass
Preparation instructions
1. Prepare the dough
In a bowl, combine the lukewarm milk with the yeast and a teaspoon of sugar. Let stand for 5 to 10 minutes until the mixture becomes frothy.
Then add the egg, the remaining sugar, the vanilla sugar, and the melted butter. Gradually add the flour with a pinch of salt, mixing until a smooth dough forms. Knead for about 5 to 10 minutes until the dough is soft and slightly sticky.
2. Let the dough rise
Cover the bowl with a clean cloth and let the dough rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
3. Shape the doughnuts
Lightly flour your work surface and roll out the dough to about 1.5 cm thick. Cut the doughnuts using a cookie cutter or a glass. Place them on a baking sheet lined with parchment paper, cover lightly, and let them rest for 15 to 20 minutes.
4. Pan-frying (no frying)
Heat a non-stick pan lightly greased with a little vegetable oil. Over low to medium heat, place the fritters in the pan, spacing them apart. Cover with a lid and cook for about 3 to 4 minutes per side, until golden brown and cooked through.
Repeat with the remaining doughnuts.
5. Gourmet Finish
Let the doughnuts cool on paper towels. Sprinkle with icing sugar for a sweet and delicate touch. You can also fill them with jam, spread, or simply enjoy them plain.