John Myers
Ingredients for 1 servings:
- 1 cube of yeast
- 1 tsp sugar
- ⅛ liter milk, lukewarm
- 500 g flour
- 30 g sugar
- 1 packet of vanilla sugar
- 3 drops of bitter almond flavor
- 1 tsp, leveled salt
- 100 g butter, melted
- 2 eggs
- 1 egg yolk
- n. B. Sugar for rolling
- 1 liter of oil for frying
Instructions
Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes
Mix 1 cube of yeast with 1 teaspoon of sugar and 1/8 liter of milk, and let it warm for 15 minutes. Sift 2/3 of the flour into a bowl, make a well in the center, add the remaining ingredients and the yeast mixture, and beat until the dough bubbles. Finally, add the remaining flour. Let the dough rise until it has doubled in size (I do this in a Tupperware container until the lid pops off). Then knead again, roll out on a floured surface to about 1 cm thick, and cut out small circles. Let these circles rise again. Meanwhile, heat the oil in a saucepan (don’t let it get too hot, or the doughnuts will burn). My mother always dipped a wooden spoon handle in the oil; if small bubbles appeared on the handle, the oil was hot. Now drop the yeast balls into the oil until they reach the desired brown color, turn them once, and then immediately roll them in sugar. Makes a large bowlful. With us they’re gone in no time.
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