Donuts

For the donuts, warm the milk slightly (25°C-30°C) and knead all the ingredients into a dough. Now let the dough rest for one hour.

Then roll out the dough on a floured work surface (about 0.5cm thick) and cut out donut shapes with the help of glasses, one regular and one shot glass.

Place donuts on a baking paper to prevent sticking and let rest for another 25 minutes.

Heat about half a liter of oil, depending on the size of the pot, to about 170°C. Fry donuts for about one minute on each side until golden brown.

Drain on a paper towel and decorate with sugar glaze, sprinkles, caramel as desired.

For icing, mix 200g powdered sugar with a pinch of food coloring and with the juice of half a lemon and glaze the donuts with it.

For caramel glaze, melt soft caramel candies with a dash of milk and cover the donuts with the glaze while it is still warm.

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