Prepare the Dough:
In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
In a large bowl, combine the warm milk, granulated sugar, melted butter, salt, and eggs. Mix well.
Add the frothy yeast mixture to the bowl and mix.
Gradually add the flour, one cup at a time, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape the Donuts:
Once the dough has risen, punch it down and turn it out onto a lightly floured surface.
Roll the dough to about 1/2-inch thickness.
Use a round cutter to cut out donut shapes, re-rolling the dough scraps as needed.
Fry the Donuts:
In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).
Fry the donuts in batches for about 1-2 minutes on each side, or until golden brown.
Remove the donuts with a slotted spoon and drain on paper towels.
Prepare the Hazelnut Cream Filling:
In a mixing bowl, beat the heavy cream until soft peaks form.
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