° Baking: 3 cups (multipurpose flour is also good)
° Fast acting dry yeast: 2 to 1/4 teaspoons
° Salt: 2 teaspoons
° Sugar granulator: 1/4 cup + more for paint
° Lemon: 1 (tongs)
° Egg: 2 (slightly beaten)
° Full milk: 3/4 cups
° Soft butter: 1/2 stick (about 4 tablespoons)
° Vanilla extract: 1 teaspoon
° Vegetable oil for frying
° Chocolate cream, hazelnut, jam or pastry for filling
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~ CALIFORNIAN SPAGHETTI SALAD ~
1. At first, choose a large bowl or a stand mixer bowl with a dough hook and combine flour, yeast, salt, sugar and lemon zest. You will need to add egg, milk, butter, vanilla extract and mix well. You can then knead the dough in a blender or in the case of making the dough by hand for 2 minutes and then place it on a floured work surface and knead for 5 minutes, or until smooth and flexible but still completely sticky. Finally, make sure to transfer the dough to a large bowl that is slightly oiled. Always remember to cover with plastic wrap. Please leave a warm place until it doubles in size, about 1 hour.
2. All right now, roll out the dough with a wrapped pin until it’s about 3/4 inches thick. Then, using a round pastry cutter, cut the dough into cup-sized tablets. Immediately place the dough on a baking tray lined with parchment paper, covered with plastic wrap and let it rise for another 1 hours.
3. Heat the oil to 350F in a large, deep frying pan. After that, you may want to fry the cakes in batches, turning mid-cooking time, until golden brown, about 4 to 5 minutes. When finished, remove with a slotted spoon and drain on paper towels. At this point, shovel the cakes into the granulated sugar until fully covered.
4. Place your favorite spoon in a pipe bag with a medium nozzle. To finish, make a small hole in the side of each doughnut, push the nozzle and press to fill the pompolone and serve it warm, enjoy!!.