* 25 grams of butter * 240 ml of milk (room temperature) * 35 grams of sugar + 3 tablespoons for coating * 1/2 tsp of salt * 1 egg (room temperature) * 7 grams of dry yeast * 380 grams of flour + 2 tablespoons for molding * ~720 ml of frying oil
**Cooking method:**
1. Melt the butter and heat a little. Pour into a bowl. Add the room temperature milk and 35 grams of sugar and stir until dissolved. Then add the salt and egg and stir to combine. After that, add the yeast, stir and leave for 5 minutes. After 5 minutes, add flour, mix with a spoon, and then knead a little with your hands until homogeneous. Cover with cling film and leave for 1.5 hours. 2. After 1.5 hours, when the dough has risen, remove the cling film, knead the dough into a ball and cover again for 40-60 minutes. The dough should double in size again. 3. After an hour, start rolling out the dough. Sprinkle the work surface with a little flour and transfer the dough to it. Divide the dough into 16 equal parts. Roll each piece into a ball and place all the balls under the cling film. 4. Next, roll each ball into a strip from the center to the edges, about 30 cm long. Then with one hand twist up the strip and with the other hand twist it down. Carefully lift the strip by joining the ends with your hands so that the strip curls. Pinch the ends of the dough. Repeat for all balls of dough. 5. Heat the frying oil over medium heat (about 720 ml for a 26 cm pan). You can check if the oil is ready with a wooden stick. Dip the stick into the oil and if the oil hisses and bubbles appear, the oil is hot enough. 6. Place the twisted dough in the pan. Cook for 3.5-5 minutes until golden brown. Transfer the finished donuts to a colander to remove excess oil. 7. Take a handy container. Add 3 tbsp of sugar to it. While the doughnuts are hot, place them alternately in the container with the sugar for sprinkles. Enjoy the doughnuts!
3 Comments
Get ready to impress your taste buds with these delicious twisted donuts.
[Here’s the full video recipe](https://youtu.be/Vy7JNArTRkE).
**Ingredients:**
* 25 grams of butter
* 240 ml of milk (room temperature)
* 35 grams of sugar + 3 tablespoons for coating
* 1/2 tsp of salt
* 1 egg (room temperature)
* 7 grams of dry yeast
* 380 grams of flour + 2 tablespoons for molding
* ~720 ml of frying oil
**Cooking method:**
1. Melt the butter and heat a little. Pour into a bowl. Add the room temperature milk and 35 grams of sugar and stir until dissolved. Then add the salt and egg and stir to combine. After that, add the yeast, stir and leave for 5 minutes. After 5 minutes, add flour, mix with a spoon, and then knead a little with your hands until homogeneous. Cover with cling film and leave for 1.5 hours.
2. After 1.5 hours, when the dough has risen, remove the cling film, knead the dough into a ball and cover again for 40-60 minutes. The dough should double in size again.
3. After an hour, start rolling out the dough. Sprinkle the work surface with a little flour and transfer the dough to it. Divide the dough into 16 equal parts. Roll each piece into a ball and place all the balls under the cling film.
4. Next, roll each ball into a strip from the center to the edges, about 30 cm long. Then with one hand twist up the strip and with the other hand twist it down. Carefully lift the strip by joining the ends with your hands so that the strip curls. Pinch the ends of the dough. Repeat for all balls of dough.
5. Heat the frying oil over medium heat (about 720 ml for a 26 cm pan). You can check if the oil is ready with a wooden stick. Dip the stick into the oil and if the oil hisses and bubbles appear, the oil is hot enough.
6. Place the twisted dough in the pan. Cook for 3.5-5 minutes until golden brown. Transfer the finished donuts to a colander to remove excess oil.
7. Take a handy container. Add 3 tbsp of sugar to it. While the doughnuts are hot, place them alternately in the container with the sugar for sprinkles. Enjoy the doughnuts!
So, krullers, the home versions vs commercial?
Ok, I got hungry lol
I’ll try to make this at home