Crispy fried doughnuts

This is just a little memory from the past. I thought I’d share the name I chose for these amazing doughnuts, which is inspired by an absolutely scrumptious recipe. It’s quite different from the classic enriched doughnuts, but I think you’ll love it! This version is an old classic, a no-frills, unpretentious recipe that I just love! I just love making these treats on Christmas morning and eating them while they’re still warm, dunked into a cup of chocolate milk! I’d also suggest dusting them lightly with icing sugar. And if we want to make something a little fancier, we can mix some icing sugar and milk together and just moisten the top of the doughnut.

Ingredients

• 553g ‘00’ flour
• 285g sugar
• 1/2 glass of milk
• 2 big eggs
• 25g butter
• 9g yeast
• 1 teaspoon baking soda
• 1l seed oil

How to prepare it

• Now for the fun part! Let’s get started with the preparation. Grab a bowl and pour in half the flour along with the other ingredients: sugar, milk, butter, eggs, baking powder and bicarbonate of soda. Give it a good mix on a medium-low speed for about 5 minutes. Then, add the rest of the flour and mix again for another 5 minutes.
• Now that we have a lovely compact but slightly sticky mixture, let’s pop it in the fridge for about 30 minutes to an hour or so, then remove it and dust the work surface lightly with flour. Roll out the dough to a thickness of about 1 cm, then we can get started on the doughnuts! There are two ways we can do this. The first is to use a doughnut cutter, which is a great option if you’re short on time! The second is with a dough cutter, and you can make the central hole with a pastry bag nozzle or whatever you have at home. The key is to keep using the pastry bag nozzle (we’ll keep making doughnuts until the dough is finished).
• Now for the fun part! It’s time for the magic transformation of the doughnut from raw to cooked. We’ll be plunging the doughnuts into the oil in groups of three or four, depending on the size of the pan.
• Now it’s time to fry the doughnuts! Use a wooden spoon to gently turn them twice, just until they’re cooked. I cooked mine for two minutes per side, but don’t be afraid to brown them more if necessary.
• Once they’re cooked, just drain them by placing them on a plate with paper towels to drain the excess oil. And there you have it! All done! Now it’s time to enjoy this delicious treat.
  Just a quick

Tips

You can store the doughnuts at room temperature for up to 24 hours after cooking.