Donuts Recipe

Posted by Hoxe on May 27th, 2019

1. In a little lukewarm milk, spread the yeast, a little sugar, a little flour and leave it in a warm place to fill.

2. Bite eggs, add sugar, salt, melted margarine, come in yeast, rum and lemon peel.

3. When the ingredients are added, add a few tablespoons of flour, mix, pour a little milk and thus pour the alternate flour and milk to the end. Flour add gradually to wash the smooth pastry that does not stick to the bowl. The dough should be elastic and should not be rubbed when the bucket pulls up.

4. Cover with a cloth and leave it warm in a dough to double the volume. Move it, but do not pound it, but pull it up with a spoon and let it rise again.

5. Paste the dough onto the abandoned work surface, move it and let it rest for 15 minutes.

6. Dough stand 1 cm thick and remove circles (make sure to leave 2-3 mm from the end edges) about 8 cm in diameter. Leave to grow 20 min (after 10 minutes of overturn and leave 10 more min.

7. In the deep oil pour the oil and warm it (the oil must not be too hot because the donuts will quickly tangle)

8. Put the donuts in hot oil, overturned in relation to what they were standing on the desk, the side that was up towards the top was going to fry.

Of this amount, about 30 donuts are obtained.

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