Classic donuts with sugar glaze


For the doughnuts:


250 ml warm milk;

10 g of active dry yeast;

1 tablespoon sugar;

400 g flour;

60g of melted butter;

1 egg

pinch of salt;

vegetable oil - for frying.

For the glaze:


150 g of powdered sugar;

3-4 tablespoons of milk;

A pinch of vanilla - optional.


Mix the milk, yeast and sugar and leave for 15 minutes. If the yeast is fresh, the mixture will begin to foam. Add the flour, butter, egg and salt and mix until smooth. Cover with a towel and leave for 1-1.5 hours.


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Roll out the dough in a thick layer and use a glass to cut out large circles. Make another hole in each one with a smaller diameter glass. Fry the doughnuts in heated oil.


Mix the sifted powdered sugar with the milk and vanilla. Sprinkle the glaze over the ready doughnuts.


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