My grandmother's beautiful old recipe, fantastically soft and delicious — you can wrap them with jam, powdered sugar or Nutella. This is an ideal treat for everyone, and kids love it the most. Enjoy the recipe.
Ingredients: easy, total time 1 hour and 40 min. 28–29 donuts
700-750 g of flour 00/ or type 500
1 egg
1 egg yolk
1 cube of yeast / 40 g
1/2 teaspoon salt
1 teaspoon sugar
2 Tablespoons sugar
250 ml of milk
250 lukewarm water
1 lemon zest grated
1 teaspoon brandy
plenty oil
one glass 7 cm diameter
For Filling:
Jam
Nutella
Powdered sugar
Preparation:
Make a yeast rise first
Heat the milk to a moderate temperature. The milk must be lukewarm, not too hot. Add 1 tsp of sugar and 1/2 tsp of salt, 1 tsp flour, cube of yeast, mix well without lumps and let the yeast rise for about 20 minutes. In the meantime, do the following.
Mix the yolk, one egg, 2 Tbsp of sugar and grated lemon with a mixer. After 20 minutes, add the risen yeast to the mixture. Mix well with a mixer and add 2–3 Tablespoons of flour, brandy and lukewarm water. Mix so that you break all the lumps and gradually add flour from 4 times, mix with a special addition of a dough mixer. Then move on to working out and working out the dough with your hands.
The dough must be smooth and separate from the plastic container. When you get the dough compact and smooth, leave it in the bowl to rise for about 45 minutes, cover the bowl well with a cloth.
While the dough is rising, prepare a lot of oil in a deeper pan where you will bake the donuts. You will definitely need about 800 ml of oil. Flour the work surface well and drink coffee and rest :) and wait for the dough to rise well.
When the dough has risen, place it on a floured work surface and roll it out with a rolling pin to a thickness of about 1 cm — 1.2 cm. Flour a little dough on top, and take a round sharp mold with a diameter of 7 cm, (maybe a bigger cup or a mold for donuts that you have) and draw round shapes. When you have done that, pick up the rest of the dough and draw round shapes out of them as well.
Cover the dough with a clean cloth and let it stand for about 15 minutes. Turn on the hob and wait for the oil to heat up well, it should be quite hot, it is ready when you hear it simmer. Carefully add hot oil to the shaped dough (be careful not to spoil the form) and bake on each side for 1–2 minutes, then turn. Pull them out with a spoon with holes. They should be brownish-gold in color, as in the pictures.
Place the finished donuts on kitchen paper in a plate to soak up the excess fat. If you have a smaller syringe, you can fill them with jam or Nutella. Or eat them as plain as they are and sprinkle with powdered sugar.
Buon appetito!
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