• 2 tbsp. (30 g) unsalted butter melted at room temperature
• 2 tbsp. (30 g) vegetable butter melted at room temperature
• 2 sachets of vanilla or 1 tbsp. vanilla syrup
• 1/2 tbsp. salt
• 1 pinch of nutmeg
• Various chocolates melted for coating
• Sunflower oil for frying
Execution method
• In a bowl, pour the yeast, a little sugar (from 100 g), the warm milk and mix well with a whisk until the yeast dissolves. Set aside for 15 minutes until the yeast is activated. It should start to foam.
• Prepare our meringue by beating the egg whites very strongly in the mixer with the whisk and adding the sugar in 5 portions. Once it is ready, transfer it to another bowl and set it aside.
• Then, in the bowl of the mixer, add the melted vegetable and unsalted butter, the yolks and the vanilla and mix with a whisk until the mixture is homogenous. Then add the yeast mixture and mix.
• Add the flour, salt and nutmeg and beat with the hook on medium to high speed for 7-8 minutes until it becomes a soft dough.
• Reduce the speed and add the meringue and continue beating. When the mixture starts to come off the walls, we will know that it is ready.
Lightly grease our hands with olive oil and transfer our dough to an oiled bowl. Cover with a film and let the dough rise and double for 1 ½ - 2 hours.
• On a lightly floured counter, with a rolling pin, open the dough into a 30 cm square sheet with a thickness of about 1 cm. Using a large glass which we have floured, we cut round circles with a diameter of 5 cm. In this circle, using a stopper of a water bottle, we make a hole. Repeat the process for all the donuts.
• Cover our donuts with a towel and let them rest for 30 minutes.
Heat the frying oil in a deep, wide saucepan. Put 3-4 donuts at a time in the oil and bake for 1 minute on each side, until well browned.
• Put the donuts on double absorbent paper to drain. When the donuts have cooled, dip them in the melted chocolate and enjoy.