Assorted Donuts, Including Baked Donuts Without Oil

Ingredients

• 650 g flour
• 50 g sugar
• 1.5 tablespoons yeast
• 1 tablespoon vanilla
• half a teaspoon salt
• 250 ml milk
• 2 eggs
• to taste chocolate
• 100 g butter

Instructions

1. In a bowl, warm the milk until just lukewarm.
2. Add the sugar and yeast to the bowl of milk, then cover the bowl and leave for five minutes until the mixture activates.
3. In the stand mixer bowl or on a kneading surface, add the activated yeast along with the room-temperature butter, eggs, and vanilla, then add the salt on top of the flour.
4. In the stand mixer bowl, gradually add the flour with the remaining ingredients, then knead the dough until it is cohesive and non-sticky.
5. In a bowl greased with a little butter or oil, leave the dough to rise for forty-five minutes.
6. On a surface dusted with flour, roll out the dough with a rolling pin to an even thickness.
7. On parchment paper, cut the dough into donut shapes using a round cutter.
8. Place the shaped pieces carefully on a baking tray lined with parchment paper to preserve their shape.
9. To make a flower shape, place a circle in the center, then cut the edges with a knife and fold the corners to form a flower.
10. On a tray covered with a damp cloth, leave the donut pieces to rise a second time for forty-five minutes.
11. In a frying pan, heat the oil to 160°C.
12. In the frying pan, fry the donut pieces with the parchment paper until the first side is golden brown.
13. In the frying pan, turn the donut pieces to cook the second side.
14. In the oven, preheat the oven to 180°C with top and bottom heat fifteen minutes before baking.
15. On the oven tray, lightly spray the baked donut pieces with water, then bake for ten to twelve minutes.
16. After baking or frying, decorate the donuts with jam, chocolate, or white chocolate as desired.
17. After decorating, place the donuts in the refrigerator for ten minutes until the chocolate sets.