- For the dough
- ½ cube fresh Yeast (21 grams) (approximately 3/4 ounce)
- 125 milliliters lukewarm milk
- 250 grams Pastry flour
- 40 grams melted butter
- 1 pinch salt
- 2 egg yolks
- 30 grams sugar
Crumble the yeast and stir into the milk until smooth. Combine the flour, butter, salt, egg yolks and sugar in a bowl, pour in the yeast milk and knead with the dough hook attachment until smooth. Cover and let rise for about 30 minutes in a warm place.
Knead the dough on a floured work surface and roll out to about 1 cm (approximately 1/3 inch) thick. With a cookie cutter, cut out 12-15 small circles (4-7 cm in diameter) (approximately 2-3 inches). Cut a smaller hole in the center of the circles (1.5-2.5 cm diameter) (approximately 1/2-1 inch). Let rise, covered, for 30 minutes.
Heat the frying oil in a large saucepan. Working in batches, fry the donuts in hot fat until golden brown, around 3-5 minutes, turning once. Drain on paper towels.
Spread the melted chocolate or colored icing over the donuts and sprinkle with toppings.