Vegetable oil for frying — about 1.5–2 liters in the pot (you won’t use it all, but you need enough for deep frying).
Granulated or powdered sugar for coating — about ¾–1 cup.
Filling (optional): jam, pastry cream, Nutella, mascarpone cream — about 1 cup total depending on choice.
Step-by-step instructions
1. Prepare the yeast mixture (quick option)
If you prefer a classic, proofed start: stir the 2¼ tsp instant yeast into the ½ cup lukewarm milk with 1 tsp of the sugar and wait 3–5 minutes until slightly frothy. (Instant yeast can be mixed directly into dry ingredients if you’re short on time — both methods work.)Kitchen ingredient delivery
2. Combine dry ingredients
In a large bowl, whisk together 2½ cups all-purpose flour, 2 tbsp potato starch (optional) and ¼ tsp salt. Reserve a tablespoon of flour for dusting.
3. Mix wet ingredients
In a separate bowl, whisk the 3 egg yolks with the remaining sugar. Add the milk + yeast mixture (or just milk if you used instant straight-in) and mix.
4. Form the dough
Add the wet mixture to the dry ingredients. Add the ¼ cup softened unsalted butter in small pieces. Mix until a shaggy dough forms, then knead (stand mixer with dough hook on medium for 6–8 minutes, or by hand on a lightly floured surface 10–12 minutes) until the dough is smooth, elastic and slightly tacky but not sticky. The dough should pass the “windowpane” test (a thin stretch shows gluten development).Kitchen ingredient delivery
5. First rise (bulk fermentation)
