Nutella Donuts (Ponchiks)

Preparation steps

• Heat the milk, take one part and add dry yeast, a teaspoon of sugar and a full tablespoon of flour, mix and set aside for the yeast to rise. Add egg, sugar, melted and cooled butter, oil, egg, vanilla to the remaining milk and mix everything together to dissolve the sugar. Sift the flour and add with, mix, make a hollow in the middle, add milk with egg and yeast and knead the dough. I do all this with a mixer and it is very important that this dough is well kneaded to be soft and elastic and to stick a little to the hands. Pour on the work surface, mix and if it sticks to your hands a lot, add very little flour, shape into a ball, coat with very little oil all around and return to the vanglica. Cover and put the dough in the fridge to stand for an hour. The dough in the fridge will not grow much for you, but it will be much easier to work with it later.
• Pour the dough on a lightly floured work surface and divide it into 16 parts. Take one part and cover the rest so that it does not dry out. Cut a larger cube of baking paper (you will need these cubes for all donuts, so cut 11 pieces immediately) and put one part of the dough on that paper and spread it with your hands or a rolling pin in a circle about 9 cm wide, so that the middle is thicker and around ends thinner. Put a full spoonful of nutella in the middle of the circle. Now take the second part of the dough and do the same as with the first part and cover that part of the test over the part where the nutella is. Squeeze your fingers all around the edge so that both tests stick to each other and then take a round object, a cup or a round cookie cutter, about 7 cm in diameter, cut around but make sure that the nutella is in the middle of the donut and that all ends are well glued. otherwise you will have nutella in the pan when you fry them. Gather the rest of the dough that you cut and put it where you have the dough left because you need to get 3 more donuts at the end from those ends. Place on baking tray together with baking paper. Now do the same with the remaining dough and when you have finished with the first 8 donuts, cover them with transparent foil and then mix those leftovers from the dough and divide them into 6 parts. In case you find it difficult to part them, leave them for another ten minutes to rest and repeat. Cover them too and let the donuts rise at room temperature, about 30 minutes to an hour depending on how warm your room is.
• When your donuts have risen, heat the oil you use for frying in a deeper pan. I use a large wok for donuts and the oil is sunflower and in that wok I can fit from about 5 donuts, it is very important that the donuts have enough space not to "collide" while frying and it is also important that the oil is hot enough but not too hot, because if the donuts are not hot enough, the oil will "drink" while they are frying, and if it is too hot, they will fry quickly on the outside and you will not be fried inside. I usually heat the oil in the middle, which means there are 8 divisions from 1 to 8 on my hob and I heat and fry at 4. Insert the grown donuts together with the parchment paper and pull out the paper when the donuts are in the oil because that way you won't have a donut either touch with your hand because it can happen if you touch them to flatten them because they grow very nicely on paper. Fry them until you get a nice golden color, turn and fry the other side as well ... I think it's about a minute and a half to two minutes per page enough. Remove them from the oil and place on paper to drain off excess fat. When you have finished frying the donuts, leave them to cool for ten to 15 minutes and then sprinkle them generously with powdered sugar, mixed with vanilla.
• Pleasant !!!