Stop overspending on store-bought sweets. The secret to perfect homemade doughnuts

Doughnuts hold a unique appeal to me. I'm not a big fan of sweets, but these angel wings fuel my indulgence from dawn to dusk.

This holiday and the carnival are the perfect occasions to reminisce about a recipe I have perfected over the years. The doughnuts you'll make using this recipe are delightfully tasty, generously plump, and irresistibly soft — just how they ought to be! Year after year, my family, colleagues, and I have feasted on these homemade delicacies.

The recipe is surprisingly simple and classic. The key to success is a well-prepared yeast, getting the proportions right, and adding a dash of pure spirits (to prevent the doughnuts from soaking up too much grease). Trust me, it's straightforward!

Ingredients:

• 5-6 egg yolks,
• 2 tablespoons sugar,
• 4 cups flour,
• A pinch of salt,
• 1/2 cup milk,
• 1/2 cup cream,
• 2 tablespoons pure spirits,
• 1.8 oz of butter.

To prepare the yeast, you'll need:

• 1.8 oz of yeast,
• 3/4 cup milk,
• 1 tablespoon flour,
• 1 tablespoon sugar.

1. Whisk the egg yolks with the sugar. Keep the flour in a separate bowl, mix it with salt, and combine with your egg mixture.
2. First, mix the yeast with the sugar, then add flour. Pour warm milk over everything and set it aside to rise.
3. After approximately 20 minutes, combine the yeast mixture with the flour and yolks. Pour milk, cream, and pure spirits—Knead dough from these ingredients. Add the melted and cooled butter to the dough and knead again. Transfer it to a bowl, cover with a cloth, and leave it in a warm spot.
4. Roll out the dough and cut circular shapes using a glass. Form these into doughnuts and let them rise for another 20-30 minutes before frying. Use oil heated to 338 degrees to fry for about 1.5-2 minutes each side. Fill with your favorite jam and dust with powdered sugar. Enjoy your homemade, traditional doughnuts!