Soft Vanilla Milk Bread

 

Ingredients

• 230 ml lukewarm milk (about 1 cup)
• 1/2 tbsp sugar
• 8 g dried yeast (about 2 tsp)
• 1 egg
• 8 g vanilla sugar (about 1 tbsp) or 1 tsp vanilla extract
• 1/2 tsp salt
• 360 g flour (about 2 3/4 cups)
• 31 g butter, softened (about 2 tbsp)
• Icing sugar for dusting
• Oil for frying

Instructions

1. Activate Yeast:
   • In a small bowl, combine the lukewarm milk and sugar.
   • Sprinkle the dried yeast over the milk mixture.
   • Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
2. Mix Wet Ingredients:
   • In a large mixing bowl, beat the egg and add the vanilla sugar (or vanilla extract).
   • Pour in the yeast mixture and stir until well combined.
3. Combine Dry Ingredients:
   • Add the flour and salt to the wet mixture.
   • Mix until a dough forms. The dough should be slightly sticky but manageable.
4. Knead the Dough:
   • Add the softened butter to the dough.
   • Knead the dough until it is smooth and elastic, about 5-7 minutes by hand or 3-4 minutes using a stand mixer with a dough hook.
5. First Rest:
   • Cover the dough with a clean kitchen towel.
   • Let it rest in a warm place for 30 minutes, or until it has doubled in size.
6. Shape the Dough:
   • Punch down the dough to release the air.
   • Divide the dough into equal portions and shape them into balls or your desired shapes.
   • Place them on a baking tray lined with parchment paper.
7. Second Rest:
   • Cover the shaped dough with the towel again and let it rest for another 15 minutes.
8. Fry the Doughnuts:
   • Heat oil in a deep fryer or large, deep saucepan to 350°F (180°C).
   • Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pan.
   • Fry until golden brown on one side, then flip and fry the other side until golden brown, about 2-3 minutes per side.
   • Remove the doughnuts with a slotted spoon and drain on paper towels.
9. Dust with Icing Sugar:
   • Once the doughnuts have cooled slightly, dust them with icing sugar.