👨‍🍳 Ohjeet

1. 1

   In a small bowl, combine warm milk, yeast, and 1 tsp of sugar. Let it sit for 5-10 minutes until foamy.

   ⏱️ 10 minutes

   💡 Ammattilaisvinkit: Ensures yeast is active.
2. 2

   In a large bowl, whisk together flour and salt. In a separate bowl, beat eggs with the remaining sugar and softened butter until creamy.

   ⏱️ 5 minutes
3. 3

   Add the foamy yeast mixture and the egg-butter mixture to the flour. Mix until a shaggy dough forms.

   ⏱️ 3 minutes
4. 4

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   ⏱️ 10 minutes

   💡 Ammattilaisvinkit: Dough should spring back when lightly pressed.
5. 5

   Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

   ⏱️ 1.5 hours

   💡 Ammattilaisvinkit: A slightly warm oven (turned off) is a good place to let dough rise.
6. 6

   Punch down the risen dough and turn it out onto a lightly floured surface. Roll it out to about 1.5 cm (0.6 inches) thickness.

   ⏱️ 5 minutes
7. 7

   Using a round cookie cutter (about 6-7 cm or 2.5-3 inches), cut out doughnuts. Place them on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.

   ⏱️ 30 minutes

   💡 Ammattilaisvinkit: This second rise makes them extra fluffy.
8. 8

   Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 175°C (350°F).

   💡 Ammattilaisvinkit: Use a thermometer for accurate temperature.
9. 9

   Carefully fry the doughnuts in batches for 2-3 minutes per side, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

   ⏱️ 6 minutes

   💡 Ammattilaisvinkit: Do not overcrowd the pot.
10. 10

    Once slightly cooled, dust generously with powdered sugar. If filling, use a piping bag to inject jam or pastry cream into the center.

    💡 Ammattilaisvinkit: Fillings are best added when doughnuts are still warm but not hot.