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