You will need:
- 60g Sugar
- 190ml Water
- 13g Fresh yeast (I used 4g Dry yeast)
- 3 Eggs
- 500g Flour
- A pinch of Salt
- 125g Room temperature Butter
To start, dissolve sugar and yeast in slightly warm water (use a dough mixer) and let the mixture sit for 10 minutes until bubbles form on the surface.
Gradually add flour and lightly beaten eggs.
Add butter gradually in small pieces, and finally, add salt.
Knead the dough until it starts to pull away from the walls and gathers around the mixer attachment.
Transfer the dough to a deep container, cover, and let it rise for 2 hours at room temperature.
Fold the dough, place it in a buttered mold, cover tightly with plastic wrap, and refrigerate overnight.
In the morning, roll out the dough not too thinly, shape into donuts, placing them on squares of parchment paper.
Cover and let them rise for about 40 minutes.
Heat preferably peanut oil or another vegetable oil to 170 degrees Celsius and start frying your donuts.
Fry on medium-high heat (not high) to prevent burning and ensure even cooking inside. You can lower the donuts into the oil with the parchment paper; it will easily come off.
Place the donuts on paper towels to remove excess oil. Dip each donut in sugar.
Then fill with your favorite filling (if the donuts don’t have a hole).
