Custard donuts

In a saucepan with a thick bottom, mix water and milk, add sugar and salt. Butter (can be replaced with margarine) should be removed from the refrigerator in advance, it should be of a soft consistency, also put in a saucepan. Mix everything well with a spoon.

Put the pan on the stove and bring the mixture of milk and butter to a homogeneous substance over low heat. Carefully pour the flour into the pan, stirring constantly with a spoon and thus knead a homogeneous custard dough. The custard dough is ready - as soon as it stops sticking to the walls of the pan and gathers into a single lump.

The resulting custard dough must be beaten with a mixer with special nozzles for the dough for a couple of minutes at low speed.

Then break the egg into a saucepan with the dough and mix again with a mixer. Then put the next egg in the dough and beat it again at low speed. In this way, drive all the eggs into the dough. As a result, you should get a smooth, elastic and soft custard dough.

Pour vegetable oil into a dish with a thick bottom and high sides (a saucepan or a deep frying pan) so that it covers all the donuts entirely (depending on the size of the donuts). Heat the vegetable oil over medium heat.

Using two spoons, form balls of custard dough and fry them in hot oil until golden brown. So that the dough does not stick to the spoons and it is easier to form donuts, the spoons can be periodically dipped in vegetable oil.

Put a paper towel in a couple of layers on a wide plate or tray and put the fried donuts there so that excess oil is absorbed.

Pour sugar into a plate and roll donuts in it.

Ready-made custard donuts to serve with tea, coffee, cocoa or milk. Bon appetit!