Step 1
In a bowl, combine the yeast with 60 ml (¼ cup) of lukewarm water. Leave to rest for 5 minutes.
Step 2
Separate the white from the yolk of an egg. Set aside.
Step 3
In another bowl, combine the melted butter with the hot milk. Add the sugar, whole egg, egg yolk, salt and the yeast mixture. Stir.
Step 4
Gradually add the flour and stir until you get a soft ball of dough.
Step 5
Oil a large bowl, then place the ball of dough in it. Cover with plastic wrap and let stand 1 hour near a heat source (in the microwave with a cup of boiling water placed next to it, for example), until the dough has tripled in size.
Step 6
On a floured surface, knead the dough for about 3 minutes. Divide the dough into two equal parts.
Step 7
On a floured surface, roll out each ball of dough to a thickness of 0.5 cm (¼”). Using a 6.5-cm (2 ½”) round cookie cutter, cut twelve circles in each of the rolled out balls of dough.
Step 8
Place about 15 ml (1 tbsp) of cookie dough in the center of the twelve circles of dough. Brush the edges of the circles with egg white. Place the remaining circles of dough on top of the filling and press to seal around the edges.
Step 9
Place the donuts on a lightly oiled baking sheet, spacing them 5 cm (2”) apart. Cover with plastic wrap and let them rise for 45 minutes at room temperature.
Step 10
In a deep fryer or large pan, heat the oil until it reaches 190 ° C on a cooking thermometer. If using a pan, watch the cooking carefully to prevent the oil from overheating and igniting.
Step 11
Cook a few donuts at a time, 1 to 2 minutes on each side. Drain on absorbent paper.
Step 12
Garnish donuts with the frosting and remaining cookie dough. Top with mini-candies.
