- two hundred grams flour
- one egg
- ninety grams of milk
- forty grams butter
- one sachet of dried baker’s yeast
- thirty grams of sugar
- one sachet of vanilla sugar
- Apple juice
Pour the flour, dry yeast, powdered sugar and vanilla sugar into a large bowl. Mix and dig in the center. Pour the eggs, milk and soft butter cut into cubes. Knead the dough for several minutes until you get a homogeneous ball that sticks out from the sides of the bowl. Cover with a clean cloth and let the dough rest for two hours at room temperature. It should double in size.
Gently flour your work surface. Roll the dough using a rolling prick. Cut the dough discs using a cookie cutter or cup. Arrange the discs on a baking tray covered with baking paper. Leave it on for one hour.
Preheat the oven to one hundred eighty ° C, grease each donut with milk. Bake for 10 minutes. Directly out of the oven, place the muffins in a bowl of cold water. Immediately cover with powdered sugar and enjoy.
Put the apple juice in a pocket fitted with a thin spout or into a syringe. Generously decorate each donut.