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Ingredients

Fresh yeast (a quantity about the size of a walnut)
Enough flour to blend the dough to a sticky mixture
1 tsp salt
3 tbsp sugar
1 cup milk
1 cup water
4 egg yolks
Oil for deep frying

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Using a wooden spoon, mix all the ingredients (except the oil for deep frying) thoroughly in a bowl. You should get a dough that looks like tacky porridge.

Place a sheet of cling wrap on the bowl and allow the dough to sit for 1 1/2 hours.

Roll out the dough and use a cup to stamp round shapes from the dough. Place a round shape in a boiling hot pan of oil. Deep-fry the donut until it floats to the surface.

Place donut on a paper towel so the oil can drain.

Repeat process with the rest of the dough shapes.

Tip:
Zuzana serves her donuts with homemade strawberry jam and fresh whipped cream. Sprinkle icing sugar on them if you like.