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1 package of dry or chemical yeast
1/2 cup warm low-fat milk (125 ml)
1 tablespoon of sugar (15g)
2 cups of flour (400 g)
1/2 teaspoon of salt (5 g)
1 large egg
1 tablespoon melted and cooled butter (15 ml) Vegetable oil for frying (as needed) Jam to taste (strawberry, peach, blackberries, plums, etc.) Powdered sugar


1. To start, in a small bowl, mix the yeast with the milk and sugar. Let stand until frothy, about 10 minutes.

2. Later, in a blender glass, combine the flour and salt. When the yeast is ready, put it in the glass.

3. Add the egg and butter. Then start mixing the ingredients until you get a soft but not sticky dough. (Add a little extra milk or extra flour as needed.) Knead until smooth and elastic.

4. Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.

5. Then, pat the dough onto a lightly floured surface and knead for a few seconds.

6. With a lightly floured rolling pin, gradually flatten the dough to a thickness of 1 centimeter.

7. Next, cut into 3 pieces with a lightly floured cookie cutter. Cut again until you get several strips 1 centimeter thick.

8. Roll up the strip face and form the donuts, joining one end to the other, avoiding that the strips are too large or long.

9. It would be ideal if they were of a size that you can use as a ring. It is better that they are small than not very large, since they can be undone.

10. Finally, place the donuts on a lightly floured baking sheet, leaving space between them. Cover lightly with a dry kitchen towel. Let rise in a warm place until doubled in size, about 20 minutes.

11. Using a deep fryer (or fill a pot with 3 fingers of vegetable oil), fry the donuts, a few at a time, until golden brown, turning frequently, using a slotted spoon.

12. Go removing the fried donuts on a rack to cool. Once they rest, fill a pastry bag with jam. Insert the tip of the piping bag into the end of each donut and pipe about 1-2 teaspoons of filling into them.

13. Dust with icing sugar or layer with icing sugar.

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