- In a bowl, pour in the milk, then add the yeast, Harina Selecta®, and sugar. Stir well until there are no lumps. Let the dough rest for 15 minutes or until it doubles in size.
- Once the time has elapsed, dust a flat surface with flour and place the dough on it. Add the 3 eggs, salt, and vanilla extract. Stir well to combine the ingredients.
- Once the dough is ready, add the butter and knead until it is thoroughly incorporated.
- Grease a bowl with Aceite Maravilla and place the dough inside. Cover with a damp cloth and let it rest for one hour.
- Once it has doubled in size, dust the work surface with flour again and, using a rolling pin, roll it out until it is 1 cm thick.
- Now, using a glass, cut out circular shapes (cut out the center of the doughnut) and place them on a tray greased with oil. Repeat this step with all the dough and let the unbaked doughnuts rest for 20 minutes so they double in size.
- Meanwhile, pour enough oil into a pot and heat it over medium-high heat.
- Once the oil is hot, add the raw doughnut batter and fry thoroughly until each side of the doughnut turns golden brown. Remove them and place them on paper towels to drain off the excess oil, then set aside.
- To make the glaze for the donuts, place the powdered sugar and water in a bowl. Stir well until the mixture is smooth.
- Once the donuts are warm, dip them in the glaze and then let them cool on a wire rack. Enjoy your donuts with a cup of coffee or a glass of milk.
Cookbook
Ingredients
For the dough
- Maravilla Oil
- 500 g of Harina Selecta®
- 3 eggs at room temperature
- 5 tablespoons of unsalted butter at room temperature
- ½ cup of milk at room temperature
- 2 tablespoons of instant yeast
- ½ cup of sugar
- 1 teaspoon of salt
- 1 teaspoon of vanilla extract
For the glaze
- 100 g powdered sugar
- 2 to 3 tablespoons of water
