There are aromas and flavors that magically bring me back to my childhood and, thanks to an uncle's pastry chef who used to fill the street where I lived in the scent of its Lecce preparations, the smell of donuts is one of those.
Obviously I was not able to reproduce the taste of donuts for my uncle, but the smell that has invaded my home was not much different.
Ingredients: 450 g of flour 0
250 g flour 00 g sugar 60
200 ml of milk
40 g yeast
100 g butter, softened 4 eggs
salt oil for frying granulated sugar
Mix the crumbled yeast in warm milk, add flour, sugar and butter.
Break the eggs into a bowl and mix with a pinch of salt and add to the mix. Knead for 10 minutes and let rise for 2 hours.
Deflate the dough and spread into a sheet half an inch thick, with a 4 cm round cutter cut out many disks. Let rise another hour.
Fry the donuts, a few at a time, in hot oil, drain with a slotted spoon when they are puffed and golden, transfer them on paper towels for a few seconds and then plunge into a bowl full of sugar.
Break the eggs into a bowl and mix with a pinch of salt and add to the mix. Knead for 10 minutes and let rise for 2 hours.
Deflate the dough and spread into a sheet half an inch thick, with a 4 cm round cutter cut out many disks. Let rise another hour.
Fry the donuts, a few at a time, in hot oil, drain with a slotted spoon when they are puffed and golden, transfer them on paper towels for a few seconds and then plunge into a bowl full of sugar.
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