°14 g fresh yeast (or 5/6 g dry)
°50g caster sugar
°3 cl of orange blossom water
°1 pinch of salt
°melted butter + sugar (for the finish)
°12 cl of whole milk + 2 tbsp
Start by warming the milk, add the sugar and butter, heat until the sugar and butter are melted, then leave to cool slightly.
In a salad bowl, mix the flour, with the salt, and the yeast, make a well and add the egg and the slightly lukewarm milk and the orange blossom water, knead for 4/5 minutes (your dough must be homogeneous and elastic.)
Flour the bottom of a bowl, place your dough in it and cover with a cloth, leave to rest at room temperature for 1 hour (your dough should have doubled in volume).
Cover a baking sheet with parchment paper and put a little water in the dripping pan, flour the work surface, place your dough on it, roll it out to degas it.
Gently roll out your donut dough to 1.5 cm thick. Using 2 cookie cutters, one large and one smaller, cut your donut with the large cookie cutter and using the smaller one, make a hole in the center, place your donut on the baking sheet, repeat the operation with all the donuts (you can cook the center pasta scraps etc., they will just be less presentable but to be enjoyed quite simply).
Cover the baking sheet with a clean tea towel and let your dough rise for about 30 minutes.
Preheat the oven to th. 6/7 at 190°.
Brush your donuts with milk and bake for 9 minutes, if your donuts are not golden at all, leave them for another 1 to 2 minutes, but no more otherwise they will dry out.
Take the donuts out of the oven, melt a little butter and using a pastry brush, brush the donuts and roll them in powdered sugar. Or at most you can add cinnamon.