Yeast dough donuts

Ingredients for 1 servings:

• 480 g flour
• 1 cube of yeast (42g)
• 125 ml water (warm)
• 100 g sugar, plus 1 tbsp extra
• 225 g butter (soft)
• 2 large eggs
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• 1 tsp salt
• Oil, for frying
• Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Put the flour in a bowl. Crumble the yeast into a cup, add the extra 1 tablespoon of sugar, and mix with a little of the warm water. Make a well in the flour and stir in the liquid yeast. Set aside. Mix the softened butter with the sugar, then add the eggs and mix in. Add the nutmeg, cinnamon, and salt to the bowl with the flour and yeast. Finally, add the egg-butter mixture and the remaining water. Mix everything with your hands until the dough pulls away from the edges. It will be a bit soft, so don’t add any extra flour. You can also use a mixer. Put the finished dough in a glass bowl, cover with a cloth, and refrigerate for at least 4 hours. Remove and let stand at room temperature for about 15 minutes. Divide the dough and roll out on a floured surface to a thickness of just over 1 cm. Using a 6.5cm round donut cutter, cut out dough pieces, place them on baking paper, and let them rest for about 15 minutes. Continue with the dough until you have used up all of it. Heat the oil in a deep frying pan; it should be at a temperature of around 190°C. Fry three to four donuts at a time in the hot oil, on both sides, until golden brown. Drain on several layers of kitchen paper and dust with powdered sugar on both sides while still lukewarm. You can also make the whole thing in a deep fryer; the dough freezes well. Take it out of the freezer the night before you want to use it and let it thaw in the fridge. Then proceed as you would with the fresh dough, also from the fridge. They taste best when they are really fresh, of course.