1. Mix a spoonful of sugar and yeast powder into the milk
2. Stir until the sugar is completely melted and add 100 grams of flour
3. Stir evenly to a small dough without particles
4. Cover with plastic wrap and ferment for 30 minutes (pictured)
5. 500 grams of flour, vanilla extract, 120 sugar and salt, mix it in the fermented step 4, put it in the kneading machine and knead it
6. When step 5 is completely mixed, slowly pour in the eggs and continue to knead
7. Put in the crushed lemon zest
8. Then add the butter softened in the greenhouse and knead it into a fully integrated dough
9. The kneaded dough is a bit wet and sticky, pour it on a floured chopping board
10. Make it into a round dough with the help of flour, and ferment it in a larger container until it is twice as large.
11. Pour the fermented dough on the floured chopping board and knead gently to exhaust
12. Roll into a piece of about centimeters
13. Use a cup to press out round dough pieces (because I don’t have tools)
14. Then use any bottle cap that you can find at home, and press out the small circle in between, which becomes a donut.
15. Put it on greased paper with a distance, and let it relax for 30 minutes in a windless place.
16. Heat the oil in the pot to 7 minutes hot. If you are unsure, you can put a leftover material to try. If it comes up immediately, it will be explained. (150, 160 degrees with a thermometer)
17. Put in the loose donuts and keep frying them over low heat.
18. Pick up immediately when both sides are brown.
19. Put it on kitchen paper to absorb oil and let cool.
20. Roll the doughnuts with sugar or powdered sugar and enjoy.
21. Don't throw leftovers! Although it looks bad, the taste is the same.
Tips:The kneaded dough will be very sticky and wet, don't panic. what. . .
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