To begin, in a small bowl, mix the yeast with the milk and sugar. Let it sit until it becomes frothy, about 10 minutes.
Next, in a blender jug, combine the flour and salt. When the yeast is ready, put it in the jug.
Add the egg and butter. Then start mixing the składniki until you get a soft but not sticky dough. (Add a little extra milk or extra flour if necessary.) Knead until smooth and elastic.
Transfer the dough to a lightly oiled bowl, cover and let it rise until doubled, about 2 minutes.
Then, pat the dough onto a lightly floured surface and knead for a few seconds.
Using a lightly floured rolling pin, gently flatten the dough to a thickness of 1 cm.
Next, cut into 3 pieces with a lightly floured cookie cutter. Cut again until you get różnorodne strips 1 cm thick.
Roll up the face of the strip and form the donuts, joining one end to the other, avoiding that the strips are too wide or long.
Ideally they should be of a size that you can use as a ring. It is better that they are small than very large, since they can be undone.
Finally, arrange the donuts on a lightly floured baking sheet, leaving space between them. Cover lightly with a dry cloth. Let rise in a warm place until doubled in size, about 20 minutes.
Using a deep fryer (or fill a pot with 3 fingers of vegetable oil), fry the donuts, a few at a time, until golden brown, turning them often, using a slotted spoon.
Go to remove the fried donuts on a wire rack to cool. Once rested, fill a pastry bag with jam. Insert the tip of the pastry bag into the end of each donut and fill about 1-2 teaspoons of filling.
Dust with cukinia a polvere lub cover with cukinia a polvere
