I finally got around to writing this entry on donuts, I’m behind with everything and I’d nap all day if I could, just like a cat. Spring teased us a couple of days last week, but since then it’s been snowing a bit and now it’s just soggy and foggy- yikes! From my living-room window I can see the pine tree tops in the distance and the snow melting on the balcony- remind me to go outside and hang Sam’s mouse on a hook to dry, or else it’ll be moldy by Monday!
Back to the donuts, though. They’re so easy to make and so good! Not to mention the smell! Invite your nephews and nieces over or treat your kids and friends to a sugar frenzy! 😉 A fellow blogger published a recipe for four donuts saying that when you make a whole “washbasin” of donuts, you eat a whole “washbasin” of donuts and I was thinking- but that’s the whole idea! 😉 Last time I made them was two years ago, so no risk of getting that “fat” here! 😉
Anyways, here’s the recipe:
200 ml milk
20 g fresh yeast/1 bag of dry east
25 ml oil (sunflower or a neutral oil)
2 spoons of sugar
the zest of a lemon and an orange
a pinch of salt
450 g flour
- Melt the yeast and the sugar in warm milk in a casserole. Then add 1/2 of the flour, the pinch of salt, the oil, the egg and the zest. Stirr well and add the rest of the flour.
2. The dough will be a bit sticky. Sprinkle it with flour and let it rest under a kitchen towel.
3. After 1-2 hours, when the dough has doubled its volume, flip it over a well floured surface and knead it well.
4. Spread it with the rolling pin into a 1-2 cm thick sheet, adding flour each time it’s necessary. Use a wide glass to cut the dough into donuts.
5. Let them rest under a kitchen towel for about 20-30 more minutes.
6. Fry them in oil, in a pan, under the lid. It’s important to preserve all the heat in order for the donuts to be tender.
7. Flip the donuts over and don’t use the lid this time. Let them drain over a paper towel and sprinkle them with powder sugar.
2 thoughts on “Classic Donuts”
thank you! 😉 They are, too!