Milk Powder
500g wheat flour
3 active dry yeast tablets
1/2 cup (heaping) unsalted butter, softened
1/2 cup (heaping) plus 1 tablespoon granulated sugar
2 large eggs
1/2 teaspoon salt
1 cup (US standard) whole milk
Drops of vanilla extract to taste
Frying oil
Recheio: Filling
1 liter whole milk
1 and 1/3 cups (heaping) granulated sugar
2 tablespoons wheat flour, sifted
4 large egg yolks
Drops of vanilla extract to taste
Milk Powder
500g wheat flour
3 active dry yeast tablets
1/2 cup (heaping) unsalted butter, softened
1/2 cup (heaping) plus 1 tablespoon granulated sugar
2 large eggs
1/2 teaspoon salt
1 cup (US standard) whole milk
Drops of vanilla extract to taste
Frying oil
Recheio: Filling
1 liter whole milk
1 and 1/3 cups (heaping) granulated sugar
2 tablespoons wheat flour, sifted
4 large egg yolks
Drops of vanilla extract to taste
Milk Powder: Dissolve the yeast in half of the warm water and add 1/3 cup (heaping) of wheat flour
Let it rest for about 15 minutes
Let it rest for another 10 minutes
Make small balls with the dough and place them on a greased baking sheet, leaving space between each ball
Cover with cloth and let rise until doubled in volume
Fry in hot oil until lightly golden
Drain excess oil and let cool slightly
Recheio: Filling
Scald the milk with 1/2 cup granulated sugar
Melt remaining sugar with flour in a separate bowl, whisking constantly
Pierce the eggs and add vanilla extract, whipping until smooth and creamy
Let the filling cool before using
Fill warm donuts with cooled filling
Sprinkle with confectioner's sugar to taste, then serve in paper cups.
