Ingredienti 500 g of “0” soft wheat flour
40 g of yeast
50 ml of milk
3 eggs
140 g of sugar
100 g of butter
5 g of salt
1 sachet of vanillin
flavourings as preferred
either jam or custard
2 litres of oil for frying
Preparazione Dissolve the yeast in a cup of lukewarm milk together with a spoonful of flour and a teaspoonful of sugar. Mix well, cover and let leaven for half an hour in a warm place. In the meantime melt the butter and warm up the remaining milk.
Pour the remaining flour into the mixer together with the sugar and the leavened yeast and switch on.
Add the melted butter, the lukewarm milk, the 3 eggs, the flavourings and the vanillin, mix for approximately 5 minutes, season and mix for a further 5 minutes. Take the dough out: it should be soft and elastic.
Use a rolling pin sprinkled with flour to get a 2 centimetres thick pastry. Cut circles of about 8/10 centimetres in diameter and place on a tray sprinkling them with flour, cover them and let them rise for 3 hours in a very warm (about 28/30° C) and draft-free place.
Heat the oil up to a maximum temperature of 150° C: this temperature shall have to be maintained throughout frying (keep the heat low and check from time to time with a wooden stick that the oil is frying slowly). Immerse the leavened doughnuts into the oil, turn them from time to time and let them cook for a few minutes till golden brown. Drain them on some kitchen towel and let them cool down.
Fill them with jam or custard and sprinkle with icing sugar.
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