Crispy Creme Doughnuts

Ingredients for 1 servings:

• 1 cup of water, warm
• 2 packs of dry yeast (approx. 7 g each)
• 2 cups flour
• 140 g butter
• ¼ cup(s) sugar
• 3 eggs
• 2 tsp flavoring (vanilla flavor)
• ½ tsp salt
• 6 cup(s) oil for frying
• 1 cup powdered sugar
• 2 tbsp milk
• 2 tbsp syrup (corn syrup) or vanilla flavor
• possibly chocolate coating
• possibly sprinkles
• some fat for the bowl
• Flour for cutting out

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

Mix the water and yeast in a medium bowl. When well blended, let stand for about 10 minutes. Then stir in 1 cup of the flour until smooth. Cover the bowl with plastic wrap and let rise in a warm place until bubbly (about 40 minutes). Cream the butter until creamy. Add the sugar and continue beating until light and creamy. Gradually add the eggs, one at a time, beating after each egg. Add the salt and vanilla and mix. Add the yeast mixture and the remaining flour. Mix continuously, not all at once (the flour). Mix until the dough pulls away from the bowl. Place the dough in a greased bowl and roll it around until it is oily all over. Place a piece of plastic wrap over the bowl and set the bowl in a warm place until the dough has approximately doubled in size (about 1 1/2 hours). When the time is up, knead the dough lightly. Wrap the dough in plastic wrap and refrigerate for at least 3 hours (overnight is better). Then divide the dough in half. Roll out one half until it’s about 1 cm thick. Using two glasses of different sizes (or a donut cutter), cut it into shapes. The shapes should be floured. Place them on baking paper, roll out the other half of the dough, and repeat. Let the donuts rise a little, uncovered, but the room should be warm. About until they’re soft and puffy (I don’t know how to translate that, but I think you know roughly what it should feel like: about 30 minutes). Heat the oil. If you have a thermometer that can handle that high temperatures, that’s great (190°C). Only fry 3 donuts at a time, otherwise the temperature will drop too quickly. Fry until browned on both sides (turn over), about 1 1/2 minutes, but you’ll see it. Remove the donuts and let them drain on a kitchen towel (or paper towel). For the glaze, quickly combine the powdered sugar, milk, and syrup (if you can’t find syrup, use vanilla flavor) in a small bowl. Microwave for about 40 seconds. Stir briefly again, then brush onto the donuts. (Or dip the donuts briefly.) I always do this while the next donuts are in the pan. Chocolate coating works great too; you can then dip them in sprinkles. Let cool until the glaze sets. Makes about 20-26 donuts, depending on the size of the cutter.