Ingredients
Donut cake dough:
- 500 g of T45 or T55 wheat flour
- 150g powdered sugar
- 3 whole fresh eggs
- 80 g melted unsalted butter
- 1 sachet of baking powder (11 g), 1 sachet of vanilla sugar, 1 teaspoon of grated nutmeg and 1 pinch of salt
- About 100 ml of lukewarm milk to adjust the consistency
Preparation
- Whisk eggs and sugar: vigorously beat the whole eggs with the sugar and vanilla until the mixture whitens and doubles in volume.
- Add the flavorings and butter: add the warm melted butter, nutmeg and salt.
- Incorporate the powders: add the sifted flour with the baking powder. Work with a spatula or by hand to obtain a smooth, dense and slightly sticky dough.
- Form the donuts: scoop out small amounts of dough with lightly oiled hands or two small spoons.
- Controlled frying: immerse in a hot oil bath at 165°C. The donuts will puff up, burst slightly on top and brown evenly in 4 to 5 minutes.
- Tasting: drain on absorbent paper and enjoy warm or cold as a snack with a good tea or coffee.