* Ingredients :
° 275 g of flour,
° 20 g of sugar,
° 2 g salt,
° 5 g fresh baking yeast,
° 70 g egg yolks,
° 13 cl of whole milk,
° 40 g of butter.
*The list of utensils:
° 1 bowl
° 1 fryer or 1 saucepan with fry oil.
Concretely, let us suffer…
1. Place the flour, sugar, salt and yeast in a bowl. Add the milk and egg yolks. Knead 2 to 3 minutes at a slow speed to obtain a very smooth dough. Finish with the softened butter. Continue kneading at medium speed for about ten minutes. The dough should come off the edges. Cover the dough and let double in volume.
2. When the dough has grown well, deglaze and refrigerate overnight.
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3. The next day, small piles of pasta about 60 grams are made and rolled. In a floured dish (be careful, this dough is sticky), place the dough balls that are slightly crushed in order to have a thick disc. Leave the powdered doughnuts under a cloth, again they should double in volume.
4. In the oil at 160°C, cook the doughnuts before placing them on paper towels.
Enjoy !
