Bring the milk, butter and an egg to room temperature. Carefully weigh all the ingredients out. Sift the flour. Crumble the fresh yeast into a measuring cup and pour the right amount of milk. Stir the mixture with a whisk, so that the yeast is dissolved in the milk. Melt the butter. Pour the milk and dissolved yeast to the flour and mix with whisk. Separate the egg whites and yolk. Mix the yolk and melted butter into the batter of flour and milk. Beat the egg whites to a stiff foam. Fold the meringue into the batter. If the batter is too tight, you can add a little milk. Sprinkle a pinch of salt in the batter. Heat the fryer at 180 to 190°C. Fill a ice cream scoop with a portion of the batter and pour the batter at once into the hot frying fat. Do not fry too much donuts at a time so they do not stick together.

Belgian donuts

25 g butter

25 cl milk

15g fresh yeast

200g sifted pastry flour

1 egg

salt

powdered sugar

Bake the Belgian donuts golden. Turn them during cooking to even. Put a napkin or a paper towel into a serving bowl and drain the donuts. Powder the bulbs generously with powdered sugar.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Belgian donuts

Bring the milk, butter and an egg to room temperature. Carefully weigh all the ingredients out. Sift the flour. Crumble the fresh yeast into a measuring cup and pour the right amount of milk. Stir the mixture with a whisk, so that the yeast is dissolved in the milk. Melt the butter. Pour the milk and dissolved yeast to the flour and mix with whisk. Separate the egg whites and yolk. Mix the yolk and melted butter into the batter of flour and milk. Beat the egg whites to a stiff foam. Fold the meringue into the batter. If the batter is too tight, you can add a little milk. Sprinkle a pinch of salt in the batter. Heat the fryer at 180 to 190°C. Fill a ice cream scoop with a portion of the batter and pour the batter at once into the hot frying fat. Do not fry too much donuts at a time so they do not stick together.
Bake the Belgian donuts golden. Turn them during cooking to even. Put a napkin or a paper towel into a serving bowl and drain the donuts. Powder the bulbs generously with powdered sugar.

25 g butter

25 cl milk

15g fresh yeast

200g sifted pastry flour

1 egg

salt

powdered sugar

a recipe guide for the amateur chef Belgian Cuisine