Ingredients:
2 cups (300g) all-purpose flour
1 large egg
1/4 cup (45g) granulated sugar
A pinch of salt
7g active dry yeast
3/5 cup (140ml) warm milk
1/4 cup (40g) unsalted butter, softened
For decoration:
Whipped cream
Chopped strawberries
Confectioner’s sugar
Instructions:
In a medium mixing bowl, combine sugar, yeast, and warm milk. Stir until sugar and yeast are fully dissolved.
Whisk in the egg.
Add flour and salt and stir with a spatula until the dough forms.
Knead the dough on a floured surface for about 5-7 minutes, until it’s smooth and elastic.
Incorporate the softened butter into the dough by kneading until it’s fully incorporated.
Shape the dough into a ball, cover with a kitchen towel or plastic wrap, and let it rise for 1 hour.
Divide the dough into 8 equal parts and shape each one into a ball. Cover and let rest for 30 minutes.
Flatten each ball and shape it back into a ball. Cover and let rest for another 30 minutes.
In a deep pot, heat oil over low heat. Fry the dough balls for 2-3 minutes on each side, until they’re golden brown.
Allow the doughnuts to cool slightly and cut them in half, lengthwise.
Fill one half of each doughnut with whipped cream and chopped strawberries. Top with the other half and sprinkle with confectioner’s sugar. Serve immediately.
Notes:
It’s important to use warm milk when making the dough, as cold milk will not activate the yeast properly. Make sure to let the dough rise for the full amount of time specified, as this will ensure that the dough balls will be light and fluffy. When frying the dough, it’s best to use a deep saucepan or Dutch oven, as this will allow the dough to cook evenly and prevent burning. Finally, be sure to use a kitchen thermometer to monitor the oil temperature, as overheating the oil can cause the dough to burn.
