Donut – Feemu Fii Ak Feneen

Ingredients

Flour: 500 g of fluid wheat flour (type T45 or T55) (T45 or T55).
Sugar: 60 g to 80 g (depending on your taste).
Yeast: 1 tablespoon of instant baker's yeast (or 20 g of fresh yeast).
Milk: 200 ml to 250 ml of lukewarm milk (not hot, so as not to kill the yeast).
Butter: 60 g of soft butter (at room temperature).
Egg: 1 large egg.
Aroma: 1 teaspoon of vanilla extract or a pinch of nutmeg.
Salt: A small pinch to balance the flavors.
Oil: For frying.
Toppings (Optional): Icing sugar, melted chocolate or colored sprinkles.

In a small bowl, mix the warm milk, a tablespoon of sugar and the yeast. Leave to rest for approximately 5 to 10 minutes until the mixture becomes foamy.

In a large bowl (or the bowl of a food processor), mix the flour, remaining sugar and salt.
Add the egg, yeast mixture and vanilla.
Knead the dough until it begins to come together.
Add the soft butter piece by piece while continuing to knead. Knead for about 10 minutes until the dough is smooth, elastic and no longer sticks to your hands.

Place the dough in a lightly oiled bowl, cover with a clean cloth and leave to rise in a warm place for 1h à 1h30, or until it doubles in volume.

Punch down the dough (press it with your fist to release the air). Spread it out on a floured work surface to a thickness of approximately 1.5cm.
Using a donut cutter (or two different sized glasses), cut out circles with a hole in the middle.
Place the donuts on small squares of baking paper (this makes it easier to immerse them in the oil without deforming them).
Leave to rise a second time for approximately 30 to 45 minutes.

Heat the oil over medium heat (approximately 170°C). If the oil is too hot, they will brown too quickly and stay raw inside.
Fry the donuts for 1 to 2 minutes per side until they are nicely browned.
Drain on absorbent paper.

While they are still warm, roll them in granulated sugar, or let them cool completely before dipping them in chocolate icing or dusting them with icing sugar.