WILD YEAST DOUGHNUTS

STEPS

Preparing the dough: In the bowl of the food processor, dissolve the active starter in the warm milk. Add the eggs, the vanilla, and the sugar, then mix.

Add the flour and the salt and start kneading. Once the dough is uniform, start incorporating the softened butter, continuing to knead the whole time. The dough should be smooth and shiny.

First rise: Transfer the dough to a greased container and cover. Let it stand for 3 to 4 hours at room temperature. After this first resting period, lightly punch down the dough with the palm of your hand. Cover and put into the refrigerator overnight.

Division and cutting out: Turn the dough out onto a floured work surface and, using a pastry roller, flatten it to a thickness of 1.5 cm. Using a cookie cutter or a cup, cut out the doughnuts. As you cut them out, place them on a plate covered in floured parchment paper.

Second rise: Let the doughnuts stand for 2 to 2 1/2 hours at room temperature. They should double in volume.

Frying: Heat oil in a pot or preheat the fryer. Submerge the doughnuts in the hot oil, monitoring them as they fry. As soon as they start rising back to the surface, turn them over and fry them until they are golden brown. Drain each one, as it is finished, on a wire rack.

Glaze: You can glaze the doughnuts with powdered sugar, melted chocolate, or cinnamon sugar.

Eat them while they are still warm, if possible!