Shrovetide Doughnuts

Prepare all ingredients – preferably in a warmer spot – about an hour beforehand, so they reach the same temperature. The dough will then rise better.

First, prepare the leaven: lightly warm the milk in a saucepan, dissolve 20 g of powdered sugar (1 tablespoon) in it, and crumble in the yeast. Cover with a cloth and let it activate for 15 minutes.

Meanwhile, sift the flour and sugar. Stir a pinch of salt into the flour, ensuring it doesn't touch the yeast. Add the egg yolks and one whole egg, butter, cream, yogurt, and finally the prepared leaven, then knead the dough. Gradually pour the alcohol into the dough while kneading. Properly kneaded dough should be smooth, shiny, not too stiff, and should pull away from the sides of the bowl. Dust the finished dough with flour, cover the bowl with a cloth, and place it in a warm spot without drafts. The dough should double in volume (about 1 hour).