Classic donuts with milk

1. Pour the milk into a saucepan, send it to the fire. Preheat to a warm state, about 38 degrees. It can also be heated in a microwave oven.

2. Pour two tablespoons of flour, sugar and dry yeast into the warm milk. Mix all this and leave it in a warm place for half an hour.

3. When the dough is ready (a foam cap will appear), sift the rest of the flour into it. It is necessary to sift to get rid of lumps.

4. Add a pinch of salt, break the egg, and spread the softened butter. To make the butter soft, we take it out of the refrigerator in advance before cooking.

5. Knead the dough on the work surface. It is soft enough, but does not stick to your hands. Knead slowly, about 10 minutes.

6. And now we put the dough in a bowl, cover with cling film. Leave for an hour in a warm place protected from drafts.

7. After the specified time, roll out the dough into a layer about 5 mm thick. We cut out circles with a glass, inside each circle we make a hole with a bottle stopper or any other device.

8. Pour vegetable oil into a saucepan of small diameter, send it to the fire. To find out if the oil has warmed up, it is enough to lower a wooden skewer into it, bubbles should go from it.

9. In a well-heated oil, spread a couple of donuts, fry on both sides until ruddy. Donuts are fried very quickly, especially the second batch and all subsequent ones. Therefore, you should not move far away from the stove. The cut-out middles can also be fried.

10. We put hot donuts on a dish lined with paper towels to absorb excess fat.

If desired, sprinkle the donuts with a mixture of brown and white sugar, so they look elegant and appetizing.

Eat for health!