8g of clean yeast
100ml (half of cup) of milk
50g (1/4 cup) of butter (melted)
40g (1/4 cup) of sugar facebook
260g (2 cups) of flour
5g (1 tsp) of salt
Oil for frying
In a bowl upload the yeast, milk and blend until the yeast is dissolved. add the egg, melted butter, sugar, vanilla extract, flour, salt and blend all properly collectively until a dough is created. let the dough upward thrust for two hours.
After time has elapsed sprinkle the flour at the baking surface and add the previously raised dough. Knead the dough to make a ball, cowl it with the cloth and let it relaxation for 15 minutes.
unfold the dough first with the fingers and then with a rolling pin on 1cm thickness. Make the shapes with the spherical 4cm mold.
transfer the buns into the baking tray covered with parchment paper, cover with hold movie and allow them to rise for 1 hour. Fry the buns into the hot oil until they’re golden brown. Dip every bun into the sugar. Pierce the donut on one aspect and fill it with the custard. experience your mini pastry cream stuffed brioche donuts.