The glacial weather has embraced too much Europe. In Czech Republic is incredibly cold, and in Romania, according to the radio news, there are weather warning, something that we call in Europe, orange and red codes. I’m working from home because I’m too sensitive for this insane cold time, and because I feel sick with so much cold around me. I remember last winter in Brno having a lot of snow, this year instead, we received just a few days of snow after New Years and tons of frost. On this weather I fed myself with a good Czech goulash, Romanian borsch soup to recover fast. One good breakfast not to miss this winter is this lush dessert accompanied by a big glass of sour milk.
1. Lightly warm the milk and dissolve the sugar and yeast. Don’t stir. Let everything sit for 10 minutes until the yeast is foaming. Then stir to mix everything.
2. Mix the sifted flour with the vanilla sugar and orange zest. Pour over the milk and the eggs, lightly beaten, the butter and mix everything (manually or with a machine) until you’ll obtain a smooth dough. Knead the dough until it will not stick to your hands. Let it rise in a warm place, until double in size, around 1-2 hours.
3. Turn the dough out onto a floured surface, and gently roll out to 1 cm thickness. Cut with a floured doughnut cutter. Depending on the way you prefer the doughnuts, you can either use a small shape and cut also the center of the big circle, so that at the end just sprinkle the doughnuts with glaze or leave it as it is and fill it at the end with jams or creams. Let raise again the remaining dough after you cut the shapes, otherwise you will not be able to roll it out again.
4. Place the doughnuts on a floured surface, cover with a clean fabric and let them raise another 2 hours. Preheat the oil in a heavy bottom pot over medium heat. Slide doughnuts into the hot oil using a wide spatula and fry as many doughnuts as can fit in the pot at once. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. If you choose to have whole doughnuts, fill them with your favorite jams or passion fruit, as I did. [/stextbox]