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