Eggless Donuts

For the dough

1. In a glass bowl, combine the warm milk, powdered sugar, active dry yeast, and all-purpose flour.

2. Knead the mixture together by hand to form a dough.

3. Add butter and continue kneading and smoothing the dough continuously by hand until soft and smooth.

4. Cover the bowl with a lid and let the dough rise until doubled in size.

   Then 30 min of waiting

5. Gently punch down the risen dough and divide it into two equal portions.

6. Lightly dust a rolling board with flour, place a dough portion on it, and roll it out thick using a rolling pin.

7. Cut out round circles from the rolled dough using a glass or round cutter.

8. Cut out the center of each circle using a small bottle cap to form donut shapes, then remove the excess dough scraps.

9. Place each cut donut onto an individual piece of parchment paper on a baking tray.

10. Cover the tray with a cloth and let the donuts rest and rise until puffed.

    Then 90 min of waiting

For the toppings

11. Prepare the toppings: melt the chocolate in a bowl, and keep the powdered sugar, silver balls, chopped almonds, pistachios, and coconut powder ready.

For frying and assembly

12. Heat oil in a deep pan over low-medium heat.

13. Carefully drop the proofed donuts into the warm oil and fry gently.

14. Turn the donuts over and fry on low-medium heat until evenly golden brown on both sides.

15. Remove the hot donuts from the oil and drain on a tray.

16. While still warm, roll some of the plain donuts in powdered sugar to coat thoroughly.

17. Allow the fried donuts to cool down slightly.

18. Dip the top half of the donuts into the melted chocolate.

19. Decorate the chocolate-coated donuts with silver balls, chopped almonds, chopped pistachios, or coconut powder.