Ingredients
- Fluid wheat flour (type T45 or T55)
- Sugar
- Yeast (dry or instant baker)
- Lukewarm water (to activate the yeast and mix)
- A pinch of salt
- Vanilla sugar or liquid vanilla extract (to flavor)
- Orange zest or orange blossom water (optional, for scent)
- Vegetable oil (for frying)
Instructions
- Prepare the yeast: In a small bowl, mix the yeast with a little warm water and a teaspoon of sugar. Let sit for a few minutes until the mixture becomes foamy.
- Mix the dry ingredients: In a large bowl, mix together the flour, remaining sugar, salt and vanilla.
- Form the dough: Gradually add the warm water and yeast mixture to the dry ingredients. Mix by hand or with a spatula until you obtain a smooth, slightly sticky and elastic dough.
- Rest (Lifting): Cover the bowl with a clean cloth and let the dough rest in a warm place for about 1 to 2 hours, or until it has doubled in size.
- Heat the oil: Fill a deep saucepan with vegetable oil and heat over medium heat. To test if the oil is ready, drop a small piece of dough; it should sizzle and immediately rise to the surface.
- Fry the donuts: Lightly wet your hands with water to prevent the dough from sticking. Scoop out a small amount of dough and use your thumb to push it into the hot oil, forming small round balls.
- Gilding: Fry the donuts, turning them occasionally, until they are golden brown and crispy on all sides.
- Drain and serve: Remove the donuts with a slotted spoon and place them on absorbent paper to remove excess oil.