European Donuts

In a large bowl mix together the yeast, butter, sugar. Add some warmed milk (make sure it is not hot) and stir. Set aside for 10 minutes or so until the yeast has risen a bit. Separate the eggs and mix the yolks together, and pour the egg yolks over the milk and yeast mixture. Add the vanilla extract and rum flavor and stir. Then start by slowly pouring in the flour while mixing. Form into soft (not too sticky) dough. Use as much flour as needed until the dough is just right. You don’t want the dough to be hard or else the donuts will turn out dense. Knead for 2-3 minutes. Cover the dough with a clean towel and set aside. Let the dough rise for about 2-3 hours.

After the dough has risen, punch it and set on a floured surface. Knead for about another minute and then roll it about half a centimeter thick. With the rim of a cup (use whatever width you prefer) or any round cookie cutter, start cutting the dough into round circles. Let the donuts rise for another 2 minutes or so.

In a pan pour oil about halfway up the sides. Place over medium-high heat. Make sure the oil is really hot so that the donuts sizzle when you drop them in. Gently drop each donut in and let them fry on each side until golden brown. When both sides are done, drop them in a bowl with powdered sugar. Roll them around until they’re all covered with powdered sugar.

Enjoy with a glass of cold milk!