Can I make the dough for vanilla donuts in advance?

Yes, you can make the dough for vanilla donuts in advance and store it in the refrigerator until you're ready to bake.

How do I best store vanilla donuts?

Vanilla donuts are best stored in an airtight container at room temperature. They stay fresh for about 2-3 days. You can also freeze the vanilla donuts. Let them cool completely first and then store them in an airtight freezer bag. They will keep well in the freezer for about 1-2 months.

Vanilla donuts with sprinkles

Name: Vanilla donuts with sprinkles
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: 1 packet of yeast; 250 ml lukewarm milk; 500 g flour; 25 g sugar; 3 egg yolks; 100 g soft butter; 1 tsp salt; 1 packet of bourbon vanilla sugar; 1 tsp baking powder; Icing:; 2 tbsp boiling water; 250 g icing sugar; Seeds from 1 vanilla pod; Juice of 0.5 lemon; Sprinkles

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40min

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These donuts are everything you expect from a donut: fun to make, super cute to look at, heavenly soft to bite into, decadently delicious.

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Ingredients

What do you need?

Quantity: 4P

1 packet of yeast
250 ml lukewarm milk
500 g flour
25 g sugar
3 egg yolks
100 g soft butter
1 tsp salt
1 packet of bourbon vanilla sugar
1 tsp baking powder

Icing:
2 tbsp boiling water
250 g icing sugar
Seeds from 1 vanilla pod
Juice of 0.5 lemon
Sprinkles

1 packet of yeast
250 ml lukewarm milk
500 g flour
25 g sugar
3 egg yolks
100 g soft butter
1 tsp salt
1 packet of bourbon vanilla sugar
1 tsp baking powder

Icing:
2 tbsp boiling water
250 g icing sugar
Seeds from 1 vanilla pod
Juice of 0.5 lemon
Sprinkles

Preparation method

How do you make this?

Put all the dry ingredients in a bowl or food processor with a hook.

Mix yeast, milk, and the packet of vanilla sugar together, let sit for 5 minutes.

Then pour in the liquid mixture, the yolks, and cubes of butter and knead for about 10 minutes at moderate speed until the dough pulls away from the sides.

Pour into a bowl, cover with plastic wrap, and let it rest in the refrigerator for at least 3 hours so the butter can firm up again.

Flour the work surface, place the rested ball of dough on it without kneading, press it a bit flatter with some flour first, and then roll it out to about 1.5 cm thick, making sure the dough doesn’t stick, turning it occasionally and sprinkling a bit of flour over it while rolling.

Now take a large (8 cm) and a smaller (3.5 cm) cookie cutter, or a sturdy lemonade glass and a shot glass, cut out the circles of dough as close together as possible, then cut out the center. Heat the fryer to between 175 and 180 degrees (remove the basket for more space to fry them).

Place 3 to 4 in the pot depending on the size of your fryer, fry them for 2 to 3 minutes on each side.

Meanwhile, prepare a slotted spoon and a plate lined with kitchen paper, once they are fried, place them on the kitchen paper and continue frying the rest.

Mix everything for the icing thoroughly together.

Dip the donut one by one along one half in the icing and immediately sprinkle the sprinkles on top, otherwise, they won’t stick anymore, continue like this.

Serve and enjoy!