RECIPE BELOW #food #Recipe DOUGH 200 ml lukewarm milk (¾ cup plus 1½ tablespoons) 16 g vanilla sugar, or 1 teaspoon vanilla extract 20 g granulated sugar (1½ tablespoons) 7 g instant yeast (2¼ teaspoons) 25 g unsalted butter, melted (2 tablespoons) 400 g all-purpose flour (3⅓ cups) 4 g salt (⅔ teaspoon) FILLING 30 soft caramel candies, about one per dough ball (unwrapped) COATING granulated sugar, for rolling EXTRA Vegetable oil, for frying (I used sunflower) Instructions In a large bowl, combine the lukewarm milk, vanilla sugar, granulated sugar, and instant yeast. Stir well and let sit for 5 minutes. Add the melted butter and mix well. Add the flour and salt, then knead for 10-12 minutes, either by hand or with a stand mixer, until smooth. Cover the dough and let it rise in a warm spot for about 1 hour, or until doubled in size. Deflate the risen dough to release the air, then divide it into 30 equal pieces. Roll each piece into a smooth ball. Take one dough ball and flatten it slightly. Place a caramel candy in the center, then fold the dough tightly around it. Arrange the filled dough balls on a parchment-lined baking sheet or rack. Let them rise for 30 minutes. Heat a thin layer of sunflower oil in a large skillet over medium heat until it reaches about 350°F (175°C). Fry the donuts in batches, turning occasionally, until golden brown on all sides and cooked through. Drain on paper towels. While the donuts are still warm, roll or toss them in granulated sugar until evenly coated. — @kookmutsjes TikTok