Let's start by beating the egg with the sugar and adding the vanilla extract, salt, and milk.
Next, add the crumbled yeast and half the flour (225 g), and knead by hand or with a stand mixer fitted with the paddle attachment.
Replace the flat beater with the dough hook and add the butter in small pieces a little at a time, making sure it is well incorporated.
Finally, add the other half of the flour (225 g) a little at a time and continue kneading until the dough is smooth and elastic.
At this point, shape the dough into a ball and let it rise until it has doubled in size in a bowl covered with plastic wrap, placed in the oven with the light on.
Roll out the dough to a thickness of half a centimeter and cut out doughnuts of the desired diameter using two dough cutters—one large and one smaller—to create the hole in the center.
For this step, you can also use a glass and a bottle cap; no special tools are needed. Now place the doughnuts on a baking sheet lined with parchment paper and let them rise in the oven with the light on for one hour.
It’s time to bake at 180°C for 15–20 minutes.
Once they’re out of the oven and have cooled, brush the doughnuts with melted butter and roll them in a dish of granulated sugar to decorate them and make them even more delicious.
It’s impossible to resist these mouthwatering treats donuts And, to avoid deep-frying, I decided to try making them Baked And the result was amazing. They’re fluffy, delicious, and easy to make—perfect for breakfast. I chose to sprinkle them with sugar, but you can frost them or coat them in chocolate however you like.
All that’s left to do is eat them!