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Doughnuts


From the total amount of milk, heat a little 40ml (enough to be warm). Mix well with a teaspoon of sugar, yeast and a tablespoon of flour. Expect to rise for 10 minutes.

In a bowl put the rest of the flour, the remaining milk, grated lemon peel, vanilla sugar, mayonnaise, warm butter ... mix all the ingredients well. You will get a sticky dough that must be kneaded for 15-20 minutes. -You punch in hot water because the dough sticks..and at the end arrange the dough with floured hands..Wait 40min (or until it doubles in volume) .. On the table greased with oil spread a sheet of o.5 cm and cut shapes with the help of a glass. Fry them in hot oil on both sides until they brown nicely. Hot powder them with powdered sugar.


Alcoholic donuts

Hand up who would not give at least from time to time any fancy donut, glazed, artistic, beautiful, perfect (American style, so) on a non-stick donut, drilled and perfect in its imperfection. I tell you with all my heart that the recipe below makes me proud to be Romanian. Talk to you soon and keep up the good content.

Ingredient:
  • 250 g of flour
  • 12 g of fresh yeast
  • 3 tablespoons sugar
  • 50 g of butter with 80% fat
  • 250 ml of milk
  • 2 yolks
  • a pinch of salt
  • vanilla from the pod
  • 2 tablespoons brown rum
  • 500 ml of corn oil for frying
  • powdered sugar
  • chocolate cream or jam (optional)
Method of preparation

In a bowl, rub the yeast with a spoonful of sugar until it becomes liquid. Separately mix the yolks with the remaining salt and sugar then add the warm milk. Put the flour in the bowl of the robot, add the mixture of yolks, sugar, salt and milk and mix a little with a spoon. Add the yeast and let the robot knead for 10 minutes.

The donut dough should not be too firm. If necessary, add a little more warm milk. After 10 minutes of kneading, gradually add the melted and cooled butter and let the robot knead for another 5 minutes. Leave the dough to rise in a warm place for about an hour / an hour and a half, covered with a towel. After the leavening time, the dough looks like this.

We turn it over on a floured surface and spread it in a rectangle 1.5 cm thick. With a glass I cut out circles.

The donuts thus cut remain covered for another 10-15 minutes.

Meanwhile, put the oil in the tuci (or cast iron pot) and heat it. Fry the donuts over medium to high heat. At the end with a syringe we can insert chocolate cream, jam, jam, which your heart desires. We powder them with sugar and I say eat them hot!

My donuts were deliberately drunk by me in the end. I inserted a spoon (or 2, 3?) Of brown rum in the chocolate cream.


Fluffy Donut Ingredients

  • 500 grams of flour
  • 25 grams of fresh yeast or 7 grams of dehydrated yeast
  • 50 grams of sugar
  • 60 grams of butter with 82% fat
  • 250 ml. milk (or a little more, if the flour is of good quality)
  • 2 yolks
  • 1 teaspoon grated salt
  • grated peel of 1 lemon (yellow part only)
  • 500 ml. of neutral-tasting vegetable oil in which we will fry the donuts
  • vanilla powdered sugar for sprinkling at the end
  • in addition, a little flour to sprinkle the worktop

Preparation Fluffy Donuts, video recipe

Preparation of Fluffy Donuts, recipe in text format (printable)


As for any leavened dough, and for donut dough it is good to take all the ingredients out of the fridge some time before the proper preparation. For the success of this donut dough, it is safest to be all at kitchen temperature.

How to make a donut dough?

1. Put the fresh yeast in a bowl and rub well with 1/2 of the sugar until liquefied. If dry yeast is used, mix 1/2 of the recommended amount of sugar and then dilute with about 50 ml. of lukewarm milk, setting aside until a light foam forms on the surface.

2. Rub the yolks with the salt and the remaining sugar, then add the warm milk, pouring it little by little. Add the grated lemon peel over the liquid mixture and mix well with a fork.

3. Place the sifted flour in a large bowl. Using a spoon, make a hole in the middle of it in which to pour the liquid ingredients, as we prepared them in point 2. Immediately add the activated yeast.

4. The fluffy donut dough can be kneaded both with the robot and manually. If the flour used is well dried, with a good absorption capacity, it may be necessary to add a little extra milk. A donut dough is not good to be fluffy. On the contrary, if the dough is too soft, we can add 1 tablespoon of extra flour. If it is kneaded manually, I recommend that it is first mixed with a spoon, until the liquids are incorporated, only then to start kneading vigorously by hand.

5. Knead until the dough is well bound, then gradually add the melted butter, but not hot. Continue to knead until the butter is completely absorbed by the dough. Finally, the dough should be smooth and completely non-sticky. For a well-made donut dough, I recommend 10 minutes of kneading on the robot and at least 15 minutes of vigorous kneading by hand.

Leaven donut dough

6. Shape the fluffy donut dough into a ball and place it in a bowl greased with a drop of oil. Cover the bowl with a napkin folded in 4. We will put the bowl in a warm place, away from current, to grow until it doubles in volume. The leavening of the dough can take 1-1: 30 hours. Finally, the volume of the dough should be slightly double the time I put it in the bowl.

Donut modeling

7. Sprinkle the work surface with flour, turn over the raised dough and spread with a rolling pin in a sheet about 1-1.5 cm thick. It is cut into a round shape. I use a metal shape with a diameter of 8 cm for cutting the dough. You can also use a thin-walled glass, which is good to pass through the flour before cutting. The cut donuts are placed in a tray or even on the work surface, in a warm place, and covered with a clean, damp napkin. Leave to rise for another 15 minutes before frying.

The remaining dough from the cut can be gathered together, kneading them for only a few seconds. Leave it for about 15 minutes in a warm place then spread this dough on a sheet and cut other donuts.

How to fry donuts?

8. In a deep frying pan or saucepan, preferably cast iron, over medium-high heat, pour the oil in a generous layer. Donuts need a lot of oil to float while frying.

9. Once formed, these fluffy donuts are fried in hot oil at 180 degrees Celsius, a temperature at which they will cook quickly, without remaining in contact with the oil for too long. This way, our fluffy donuts will not be loaded with excess oil.

To determine the optimum oil temperature, if you do not have a probe thermometer, you can use the tail of a wooden spoon. If when you put the wooden tail in the oil, a circle of whistling air bubbles immediately forms around it, the oil is quite hot. It's time to fry the donuts.

The donuts will grow spectacularly if the oil is at the optimum temperature and as they brown, turn with a fork on the other side.

10. After browning on both sides, the donuts are removed on a tray covered with paper towels to absorb excess oil. They will be generously powdered, then with vanilla powdered sugar, that's the charm of fluffy donuts!

The donuts are preferably served hot or lukewarm. These fluffy donuts are very fragrant and their taste always evokes the scent of my childhood memories. Great appetite!


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International Donut Day. With what bold recipes do customers attract their donuts from Romania

Fluffy, with syrup, jam, icing or fine cream - in an irresistible way, donuts have conquered an important place in our kitchen.

In our country, those who have invested in such a business say that the Romanians are more and more attracted to combinations that are more and more unique.

The prices also vary, depending on the whims, from 6 p & acircn & # 259 to 20 lei. And if you still need a reason to enjoy your delicious dessert, find out that Thursday is Gogo's International Day.

M & # 259d & # 259lina Noapte & # 537a, from Constan & # 539a, & icirc & # 537i adememe & # 537te clients & # 539ii with gogo & # 537i round & # 537i fluffy, flooded either by cream & # 259, or by & icircnghe & # 539at & # 259. He opened his bistro right during the pandemic and invested about 30,000 euros. O gogoa & # 537 & # 259 cost & # 259 & icircntre 6 & # 537i 12 lei.

Madalina Night & # 537: & bdquoWant orange & # 259, pistachio is wanted. I do things with natural products. & # 536i o facem & # 537i gen sandwchich cu & icircnghe & # 539at & # 259 & icircn & # 259untru & # 537i cu cremele astea, facem & # 537i o & icircnghe & # 539at & # 259 de cas & # 259. & rdquo

Cite & # 537te & # 537i

In a donut shop in Alba Iulia, customers decide hard. The multicolored donut display case is a delight for the senses. The owners opened the place through the Start-up Nation program, with 43,000 euros. For them, a donut reaches 10 lei.

Daniela Decean & ndash business administrator: & bdquoIt's a donut & # 537 & # 259 reinvented & # 259 to say & # 257a, it doesn't look like anything with the classic donut & # 537a what a grandmother did. & rdquo

Gogo & # 537ile reinterpretare & icircntr un pr & # 259jitur & # 259 preten & # 539ioas & # 259 & # 537i-g-# 259iit loc & # 537i & icircn menus restaurants.

Buc & # 259tar: & bdquoHere we will make some apples baked with sugar, scor & # 539i & # 537o & # 539 & # 259, cognac that we will use for the donuts that we serve with caramel sauce with salt flakes. & rdquo

Such a donut costs over 20 lei.

Aurel Moldovan - restaurant manager: We started with the classic recipe and came up with a recipe with apples and caramel and a recipe with vanilla with hard berries. In the future with mint & # 259 salty caramel. & Rdquo

An entrepreneur from Cluj was so successful with his donuts that he arrived in Paris with them.

Dan Olteanu: & bdquoNe afl & # 259m & icircn Paris & icircn the second place in the heart of France. Here the most popular donut of ours is the one with white chocolate and biscuits. & Rdquo

According to Google Trends, last year, the most searched Rom & acircnia was for donuts. And today, on the International Day of the Gogo, the delicious dessert was celebrated by a t & acircrg, & icircn Bistri & # 539a.


If you like it, share it with your friends!

The denomination & # 8222Krapfen & # 8221 means a group of fried pastry, made of dough (for donuts).





Ingredient:

500g flour
1 sachet of dry yeast Dr. Qetker
1 or
60g butter
35g old
250 ml of warm water
1 sachet of vanilla sugar
Grated peel of 1 orange
7g salt

Frying oil
Powdered sugar for powdering donuts

Method of preparation:
Put the flour in a bowl and mix it with the sachet of dry yeast, then let this mixture rest for 15 minutes.

Put flour mixed with yeast in a larger bowl, pour over the flour 125ml of water (from the total amount of water needed which is 250ml), add the chopped butter, caster sugar, vanilla sugar sachet, egg, grated orange peel, and the dough, after which we mix until the dough takes on consistency.


Over the formed dough, pour the other amount of water needed, 125ml, and start to knead well the whole dough until it brings it back to a consistent shape.


If the dough is too sticky, add more flour (I added 75g of flour) and knead until you get a thick dough, but not very thick, hard. after that the dough is well kneaded (it took me about 20-25 minutes to knead the process by hand), cover the dough with a towel and let it rest for 30 minutes in a warm place.

After 30 minutes the dough rose.

Knead the work surface well, pour the dough on it and spread it in a 1.5 cm thick sheet.

After we have spread the sheet of dough, with the sharpener of a round shape with a diameter of about 8cm (it can be a cup, a glass), we cut circles. The dough around the circles, we gather it, we gather it in a ball that we knead a little, so that it becomes homogeneous and we stretch again a sheet from which we can cut some other donuts.

Leave the donuts to ferment for 2 hours to double their volume.

After 2 hours, the donuts have doubled in volume and are ready to fry.


In a deep frying pan, or in a saucepan, heat the oil.

When the oil is hot enough, take a donut with a spatula (not by hand, because it would be good for the surface of the donuts to remain untouched, smooth) and fry it in the pan.

If the donut stays on the surface and does not leave at the bottom, then the donuts are ready to be fried, if not, we must leave them to rise.

After the donuts turn golden, we turn them on the other side, using a fork.

When they are browned enough on both sides (be careful that they brown very quickly, you burn them and the flame is not at maximum), we take them out on the absorbent napkins to drain the excess oil, after which we powder them with sugar. powder if we serve them. They are absolutely gorgeous. The donuts are very fluffy, they melt in your mouth.





If you like it, share it with your friends!

The denomination & # 8222Krapfen & # 8221 means a group of fried pastry, made of dough (for donuts).





Ingredient:

500g flour
1 sachet of dry yeast Dr. Qetker
1 or
60g butter
35g old
250 ml of warm water
1 sachet of vanilla sugar
Grated peel of 1 orange
7g salt

Frying oil
Powdered sugar for powdering donuts

Method of preparation:
Put the flour in a bowl and mix it with the sachet of dry yeast, then let this mixture rest for 15 minutes.

Put flour mixed with yeast in a larger bowl, pour over the flour 125ml of water (from the total amount of water needed which is 250ml), add the chopped butter, caster sugar, vanilla sugar sachet, egg, grated orange peel, and the dough, after which we mix until the dough takes on consistency.


Over the formed dough, pour the other amount of water needed, 125ml, and start to knead well the whole dough until it brings it back to a consistent shape.


If the dough is too sticky, add more flour (I added 75g of flour) and knead until you get a thick dough, but not very thick, hard. after that the dough is well kneaded (it took me about 20-25 minutes to knead the process by hand), cover the dough with a towel and let it rest for 30 minutes in a warm place.

After 30 minutes the dough rose.

Knead the work surface well, pour the dough on it and spread it in a 1.5 cm thick sheet.

After we have spread the sheet of dough, with the sharpener of a round shape with a diameter of about 8cm (it can be a cup, a glass), we cut circles. The dough around the circles, we gather it, we gather it in a ball that we knead a little, so that it becomes homogeneous and we stretch again a sheet from which we can cut some other donuts.

Leave the donuts to ferment for 2 hours to double their volume.

After 2 hours, the donuts have doubled in volume and are ready to fry.


In a deep frying pan, or in a saucepan, heat the oil.

When the oil is hot enough, take a donut with a spatula (not by hand, because it would be good for the surface of the donuts to remain untouched, smooth) and fry it in the pan.

If the donut stays on the surface and does not leave at the bottom, then the donuts are ready to be fried, if not, we must leave them to rise.

After the donuts turn golden, we turn them on the other side, using a fork.

When they are browned enough on both sides (be careful that they brown very quickly, you burn them and the flame is not at maximum), we take them out on the absorbent napkins to drain the excess oil, after which we powder them with sugar. powder if we serve them. They are absolutely gorgeous. The donuts are very fluffy, they melt in your mouth.





If you like it, share it with your friends!

The denomination & # 8222Krapfen & # 8221 means a group of fried pastry, made of dough (for donuts).





Ingredient:

500g flour
1 sachet of dry yeast Dr. Qetker
1 or
60g butter
35g old
250 ml of warm water
1 sachet of vanilla sugar
Grated peel of 1 orange
7g salt

Frying oil
Powdered sugar for powdering donuts

Method of preparation:
Put the flour in a bowl and mix it with the sachet of dry yeast, then let this mixture rest for 15 minutes.

Put flour mixed with yeast in a larger bowl, pour over the flour 125ml of water (from the total amount of water needed which is 250ml), add the chopped butter, caster sugar, vanilla sugar sachet, egg, grated orange peel, and the dough, after which we mix until the dough takes on consistency.


Over the formed dough, pour the other amount of water needed, 125ml, and start to knead well the whole dough until it brings it back to a consistent shape.


If the dough is too sticky, add more flour (I added 75g of flour) and knead until you get a thick dough, but not very thick, hard. after that the dough is well kneaded (it took me about 20-25 minutes to knead the process by hand), cover the dough with a towel and let it rest for 30 minutes in a warm place.

After 30 minutes the dough rose.

Knead the work surface well, pour the dough on it and spread it in a 1.5 cm thick sheet.

After we have spread the sheet of dough, with the sharpener of a round shape with a diameter of about 8cm (it can be a cup, a glass), we cut circles. The dough around the circles, we gather it, we gather it in a ball that we knead a little, so that it becomes homogeneous and we stretch again a sheet from which we can cut some other donuts.

Leave the donuts to ferment for 2 hours to double their volume.

After 2 hours, the donuts have doubled in volume and are ready to fry.


In a deep frying pan, or in a saucepan, heat the oil.

When the oil is hot enough, take a donut with a spatula (not by hand, because it would be good for the surface of the donuts to remain untouched, smooth) and fry it in the pan.

If the donut stays on the surface and does not leave at the bottom, then the donuts are ready to be fried, if not, we must leave them to rise.

After the donuts turn golden, we turn them on the other side, using a fork.

When they are browned enough on both sides (be careful that they brown very quickly, you burn them and the flame is not at maximum), we take them out on the absorbent napkins to drain the excess oil, after which we powder them with sugar. powder if we serve them. They are absolutely gorgeous. The donuts are very fluffy, they melt in your mouth.





If you like it, share it with your friends!

This recipe, due to its preparation, is also called fluffy donuts.






Ingredients for flavored donuts:

125ml warm water
125ml warm milk
60g melted butter
3 yolks
100g old cough
2 sachets of Dr.Oetker vanilla sugar
Grated peel of a lemon
1 sachet of Dr.Oetker dry yeast
500g flour
1 teaspoon salt

Method of preparation:
I prepared the dough in the bread machine. I put the ingredients in the bowl, in the following order: warm water, warm milk, melted butter (beforehand) in the microwave (be careful not to be hot), egg yolks, caster sugar, vanilla sugar sachets, grated peel from a lemon, sachet of dry yeast, flour and salt. I left it to knead and leavened for a total of 1 hour 30 minutes. If the dough does not grow during this time, you can leave it to rise without any problem.
If you don't have a bread machine (I wholeheartedly recommend you to buy one, it makes your work a lot easier, it kneads and leavens the dough very well, and it has other functions that help a lot), you can knead the dough by hand. Put the ingredients in a larger bowl in the following order, flour, yeast, caster sugar, vanilla sugar sachets, grated lemon peel, warm water, warm milk, melted butter, egg yolks and salt, knead the dough well for 20 minutes, then leave it to rise, covered with a clean towel, in a warm place. Leave to rise for an hour or more, if necessary.

After 1 hour and a half the dough rose nicely.

Pour the dough from the tub on the work surface, well floured.

Spread the dough in a 1cm thick blanket.

After spreading the dough sheet, using a round shape (it can be a cup, a glass), cut circles. The dough around the circles, we gather it, we gather it in a ball that we knead a little, so that it becomes homogeneous and we stretch again a sheet from which we can cut some other donuts.

After cutting the donuts, let them rest for 30 minutes.

Donuts after 30 minutes.

Take the donuts with a spatula and fry them in a pan or pan with hot oil.


Let the donuts turn golden on one side and then turn them on the other side (be careful not to burn them).


After the donuts have taken on a beautiful, golden color, we take them out on a tray or a plate on which we put an absorbent napkin.






1 comment. Leave new

Hello. I followed the recipe exactly, they came out tasty only because they are empty in the middle. What can I make to come out full as in the recipe above?


If you like it, share it with your friends!

This recipe, due to its preparation, is also called fluffy donuts.






Ingredients for flavored donuts:

125ml warm water
125ml warm milk
60g melted butter
3 yolks
100g old cough
2 sachets of Dr.Oetker vanilla sugar
Grated peel of a lemon
1 sachet of Dr.Oetker dry yeast
500g flour
1 teaspoon salt

Method of preparation:
I prepared the dough in the bread machine. I put the ingredients in the tub, in the following order: warm water, warm milk, melted butter (beforehand) in the microwave (be careful not to be hot), egg yolks, caster sugar, vanilla sugar sachets, grated peel from a lemon, sachet of dry yeast, flour and salt. I left it to knead and leavened for a total of 1 hour 30 minutes. If the dough does not grow during this time, you can leave it to rise without any problem.
If you don't have a bread machine (I wholeheartedly recommend you to buy one, it makes your work a lot easier, it kneads and leavens the dough very well, and it has other functions that help a lot), you can knead the dough by hand. Put the ingredients in a larger bowl in the following order, flour, yeast, caster sugar, vanilla sugar sachets, grated lemon peel, warm water, warm milk, melted butter, egg yolks and salt, knead the dough well for 20 minutes, then leave it to rise, covered with a clean towel, in a warm place. Leave to rise for an hour or more, if necessary.

After 1 hour and a half the dough rose nicely.

We pour the dough from the tub, on the work surface, well floured.

Spread the dough in a 1cm thick blanket.

After spreading the dough sheet, using a round shape (it can be a cup, a glass), cut circles. The dough around the circles, we gather it, we gather it in a ball that we knead a little, so that it becomes homogeneous and we stretch again a sheet from which we can cut some other donuts.

After cutting the donuts, let them rest for 30 minutes.

Donuts after 30 minutes.

Take the donuts with a spatula and fry them in a pan or pan with hot oil.


Let the donuts turn golden on one side and then turn them on the other side (be careful not to burn them).


After the donuts have taken on a beautiful, golden color, we take them out on a tray or a plate on which we put an absorbent napkin.






1 comment. Leave new

Hello. I followed the recipe exactly, they came out tasty only because they are empty in the middle. What can I make to come out full as in the recipe above?


Fluffy fasting donuts

results in 40 fluffy fasting donuts

  • 500 & # 8211 600 gr. flour
  • 250 ml. warm water
  • 50 ml. oil
  • 25 gr. fresh brewer's yeast
  • 30 gr. sugar
  • Our favorite flavor is vanilla but you can also use rum, orange & # 8211 essence according to your preference. For an extra flavor, you can also add grated lemon or orange peel (only the yellow part, the white part is bitter)
  • a little salt

Fluffy fasting donuts, simple recipe with handy ingredients. Fasting for a traditional, spicy and filling dessert, to the liking of the whole family. How to prepare fluffy fasting donuts.

Hard to find in traditional gastronomy a dessert that is easier to make and more spicy than donuts. Whether sweet or fasting, these much-loved donuts are an undeniable proof of human ingenuity in action. It comes to my mind whenever I notice how some very simple ingredients, along with the efficient use, to their own advantage, of natural properties, lead to the appearance of fluffy and aromatic goodies. From all this simplicity, enough fluffy fasting donuts come out to saturate a large and hungry family, while giving it the feeling of a pampering of big days.

With a long history, these donuts, whether simple or stuffed, powdered with sugar or glazed, do not seem to decline in popularity, on the contrary. Especially since there are various variants, both sweet donuts with milk and eggs, but also fluffy fasting donuts, with natural and exclusively vegetable ingredients.

The recipe for the fluffy fasting donuts we are talking about today is obviously vegan. You will see how easy it is to make and strong, full and versatile. The resulting fluffy donuts can be served simple, just powdered with sugar or filled with jam.

How to prepare fluffy fasting donuts

Before you start preparing the donuts

A small but important detail for how well our donuts will turn out: the leavening of the dough depends on the temperature of the ingredients we use. To ensure that they will help us optimally, it is recommended to use them at room temperature, possibly removed at least one hour before use to have time to reach a close temperature.

Preparing fasting donut dough

  1. Rub in a bowl the fresh yeast with 1 & # 8211 2 tablespoons lukewarm water and 1 teaspoon sugar. The mixture becomes liquid and if the yeast is good, in 10 minutes it starts to form a foam on the surface, a sign of the yeast's fermentation capacity.
  2. Weigh and sift the flour in a large bowl, to aerate (this also helps to leaven) and to remove any impurities. Weighed 600 gr. but for the initial mixture I use only 500 gr., the remaining 100 gr. it is added as needed, to get the right texture but also to sprinkle the workspace on which we will cut the dough. Add salt to the flour and mix well.
  3. In a large bowl, make a hole in the middle of the flour and pour the liquid yeast mixture.
  4. Gradually pour the lukewarm water while mixing the ingredients by hand to homogenize them. Also now add the flavors (grated citrus peel, vanilla sugar, the desired essence, etc.).
  5. At this stage, the kneaded dough is slightly sticky, but homogeneous.
  6. Pour in the oil and knead until incorporated.
  7. Add, if necessary, 1 & # 8211 2 tablespoons flour and knead vigorously. The idea is that the dough is no longer sticky. The right texture is when we get a soft, malleable dough, which no longer sticks to the hands. For this you need to knead the dough vigorously, about 10-15 minutes manually or

8. Shape the dough into a ball, place in a bowl and cover with a clean towel. Allow the dough to rise for 1 hour & # 8211 1 hour and a half or until it doubles in volume.

Cutting donuts

9. Sprinkle the worktop with a little flour. Knead our fasting donut dough in the bowl, just enough to remove the air. Spread the dough lightly with a rolling pin, in a sheet about 1.5 cm thick.

10. Using a round shape, cut the dough into rounds, forming donuts. Remove the excess dough and let it rise for about a quarter of an hour. The excess dough is kneaded lightly, just enough to bind a little, outside the workspace powdered with flour (this to avoid the absorption of excess flour), stretched and cut. Repeat the process until the whole dough is ready cut. Cover the cut donuts with a thick kitchen towel and let them rise for another 10-15 minutes.

Frying donuts

11. Meanwhile, heat over medium heat a saucepan with vegetable oil poured in a layer about 4 cm thick. I prefer to fry donuts / cast iron pans. They have the property of keeping the temperature constant and the frying will be more uniform.

12. Test if the oil is hot enough to add the donuts by putting a small grain of raw dough in the pan. If it rises quickly to the surface, sizzling hard, the oil is hot enough. Fry the donuts by turning them upside down, with the side with which they stood up after cutting down.

13. Once fried on one side, turn the donuts on the other with a spatula. Be careful with hot oil, do not drop the donuts in oil because you risk splashing and do not use wet tools!

14. Control the frying temperature, turning the heat louder or slower. The idea is that the oil in the pan must react instantly when it comes in contact with the donuts, sizzling, but without smoking.

The last steps before tasting

15. As the donuts are ready, take them out on a tray lined with kitchen paper. Attention, we put them on the tray with absorbent paper with the part that was last in the oil, it is useless to put the donut upside down, with the oil flowing on the top, it will be absorbed by the donuts! How to remove a donut, how to put another in place, thus avoiding overheating and burning of oil (and other donuts).

16. Prepare powdered sugar that can be used simply or flavored. Our favorite option is to mix the powdered sugar with half a teaspoon of ground cinnamon. It gives an incredible taste and a subtle and extremely pleasant aroma. The donuts placed on an absorbent napkin, immediately after frying, while they are hot, are powdered with vanilla sugar. When hot, the sugar will adhere much easier than if they are powdered after cooling.

The donuts can be served simple or filled with jam. A real treat, as simple as it is tasty.