The typical American leavened sweet, to garnish and enjoy with sugar icing, chocolate frosting or simply icing sugar.
|500 g||Mix B - Bread-Mix|
|1 tsp||ground psyllium seed husks (fiber-husk)|
|1 1/2 tsp||salt|
|1 package||dry yeast|
|1/2 package||brewers' yeast|
|50 g||butter at room temperature|
|380 ml||warm milk|
- Mix flour, fibre husk and salt in a bowl.
- Create a hollow in the centre and pour the yeast in with the sugar.
- Mix with a little flour. Add 1/3 of the warm milk and wait until the yeast forms bubbles.
- Add the egg and butter and mix with the remaining milk for 5 minutes (with the food processor) until it becomes a soft dough.
- Put the dough on a floured surface, form it into a roll and cut into 12 equal parts.
- With each portion of dough, create round pieces about 2 cm thick and make a hole in the centre of approximately 3 cm in diameter by using the handle of a wooden spoon.
- Let the donut sit (see the recipe for bagels).
- Boil the donuts one after another for 1 ½ minutes per side exactly.
- Heat the oil in the fryer at 160° C or in a pot and fry the donuts until they are browned on both sides.