Fried Doughnuts - Morocco Recipes

Pour the warm milk into a large bowl.

Add the melted butter and dry active yeast to the warm milk, ensuring the butter isn't too hot, then stir and let rest for 5 minutes.

In a large bowl, add sugar to the flour, vanilla sugar, and a pinch of salt, then mix well and leave aside.

Pour the milk mixture and yeast into the bowl of your stand mixer and add about 1 cup of flour to start with.

Begin kneading the dough while gradually adding 1 cup of flour at a time.

Once three quarters of the flour has been added, add in the eggs and continue kneading.

Next, add in the honey and finish with the remaining flour until you achieve a dough that isn't too sticky to the touch.

On a floured surface, form a smooth ball of dough and place it in a large bowl, cover with a towel, and let set for one hour.

Remove the air from the dough and place it on a floured work surface.

Roll out the dough with a rolling pin to a thickness that isn't too thin nor too thick.

Use a round cookie cutter the size of the palm of your hand to cut out doughnuts and reuse any remaining dough to make more doughnuts.

Use a small round cookie cutter to make holes in the middle of each doughnut, keeping the small balls to fry later on.

Cover the doughnuts with a towel and let them sit for 15 minutes.

Heat vegetable oil in a large pot.

Add only a few doughnuts at a time to the hot oil to avoid dropping the temperature.

Fry until the bottom of the doughnuts becomes golden, then flip them over and fry the other side.

Stay close by while frying as it doesn't take much time to cook.

Continue frying the doughnuts until there are no more left to fry.

Let the doughnuts cool before dipping them in the glaze.

For the glaze, add a few spoonfuls of water to the icing sugar and mix well until you get a liquidy mixture without any lumps.

Dip both sides of the doughnuts in the glaze and let them dry on a rack.

Equipment Needed

Spice Level:

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