|3.||Live yeast||50 Column|
|5.||Vanilla powder||90 Column|
|6.||Vanilla extract||1 art. l|
|7.||Ground cinnamon||1/2 Tsp|
|9.||Chicken egg||2 PC.|
|11.||Raspberry Glaze||4 PC.|
|12.||Powdered sugar Glaze||250 Column|
|13.||Raspberry syrup Glaze||2 art. l|
|14.||Bright sprinkle Glaze||taste|
Mix melted butter with warm milk, add yeast, sugar, vanilla extract, vanilla powder, cinnamon and salt. Let stand for 10 minutes. Then add the flour, one egg at a time and knead the dough.
Let stand for 2 hours in a warm place. Then roll out the finished dough, cut out the donuts, put them in greased tins and bake at 180 degrees for 8-10 minutes.
Cool the finished donuts.
To glaze raspberries, wipe through a well-fed juice so that one juice remains, then mix it with powdered sugar, add raspberry syrup and mix until smooth. Cover the donuts with ready-made syrup by putting them on the wire rack, substituting a plate under the bottom so that the syrup flows freely.
Sprinkle the finished donuts with a decorative sprinkle to taste and let the glaze harden slightly.