1 | In a cup mix 20 g yeast with 4 tablespoonsful of warm milk. Leave to ferment for 30 minutes at room temperature.
This makes a yeast-based "leaven" which improves the flavour of the doughnuts. | ![Doughnuts : etape 25 Doughnuts : etape 25](/images/recettes/monde/gateaux/552-1.webp) |
2 | After this time, put 40 g caster sugar, 50 g butter and 350 g flour into a food-mixer bowl with the rest of the milk. | ![Doughnuts : etape 25 Doughnuts : etape 25](/images/recettes/monde/gateaux/552-2.webp) |
3 | Pour in the yeast leaven liquid and knead on slow speed until the dough is evenly mixed. | ![Doughnuts : etape 25 Doughnuts : etape 25](/images/recettes/monde/gateaux/552-3.webp) |
4 | Gather the dough into a ball and put this into a clean bowl. Cover with a plastic sheet and leave to rest for 2 hours at room temperature. | ![Doughnuts : etape 25 Doughnuts : etape 25](/images/recettes/four/pains-speciaux/323-5.webp) |
5 | After this time, roll out the dough and shape the doughnuts as shown in this video. Once they are all on the baking sheet, cover with a plastic sheet again and leave to rest for 1 hour. | ![Click to watch the video Click to watch the video](/images/clic-video-en.webp) |
6 | Heat the oil to 180°C (360°F) and lower in the doughnuts. Fry until golden brown... | ![Doughnuts : etape 25 Doughnuts : etape 25](/images/recettes/monde/gateaux/552-4.webp) |
7 | ...on both sides. | ![Doughnuts : etape 25 Doughnuts : etape 25](/images/recettes/monde/gateaux/552-5.webp) |
8 | Sprinkle the cooked doughnuts with caster sugar. | ![Doughnuts : etape 25 Doughnuts : etape 25](/images/recettes/monde/gateaux/552-0.webp) |
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