ingredients
1 sachet of dry or chemical yeast
1/2 cup of warm low-fat milk (125 ml)
1 tablespoon of sugar (15 g)
2 cups of flour (400 g)
1/2 teaspoon of salt (5 g)
1 large egg
1 tablespoon of melted and cooled butter (15 ml)
Vegetable oil for frying (if necessary)
Jam to taste (strawberries, peaches, blackberries, plums, etc.)
Powdered sugar
Preparation:
- To begin, in a small bowl, mix the yeast with the milk and sugar. Let sit until frothy, about 10 minutes.
- Next, in a blender glass, combine the flour and salt. When the yeast is ready, put it in the glass.
- Add the egg and butter. Next, start mixing the ingredients until you obtain a soft but not sticky dough. (Add a little extra milk or extra flour, if necessary.) Knead until smooth and elastic.
- Next, transfer the dough to a lightly greased bowl, cover, and let rest until doubled in volume, about 2 hours.
- Then, roll out the dough onto a lightly floured surface and knead for a few seconds.
- Using a lightly floured rolling pin, gradually flatten the dough until it is 1cm thick.
- Next, cut into 3 pieces with a lightly floured cookie cutter. Cut again until you obtain several 1cm thick strips.
- Roll up the strip and form the donuts, joining one end to the other, avoiding the strips being too wide or long.
- The ideal would be if they were of a size that could be used as a ring. It is better for them to be small than not very large, as they may break.
- Finally, place the donuts on a lightly floured baking tray, leaving space between them. Cover lightly with a dry tea towel. Let sit in a warm place until doubled in size, about 20 minutes.
- Using a deep fryer (or filling a pot with 3 inches of vegetable oil), fry the donuts, a few at a time, until golden brown, turning often, using a slotted spoon.
- Remove the fried donuts to a rack to cool. Once rested, fill a piping bag with the jam. Insert the tip of the piping bag into the end of each donut and pour about 1-2 teaspoons of filling.
- Sprinkle with icing sugar or cover with sugar icing.
