75 gr of sugar
200 ml of milk
1 tablespoon of white vinegar
Vanilla extract or lemon zest
400 to 450 gr of flour
12 gr of baking powder
6 gr of salt
2 tablespoons of sunflower oil
Oil for frying
Icing sugar for decoration
Preparation of donuts
In a bowl, pour the milk and white vinegar. Mix.
Leave to stand for about 10 minutes to see the curds. You can use store-bought fermented milk directly.
In this milk, add the egg, powdered sugar, the flavor of your choice (lemon zest, orange blossom water, orange zest, vanilla, etc.). Mix with a spatula.
In the bowl of a mixer or kneader, mix together the flour, salt and baking powder.
Make a well and pour the liquid mixture gradually, starting the kneading at slow speed (2).
Once the dough has been gathered, increase the kneading of the dough to speed 5 and knead for about 5 minutes.
Stir in the neutral oil and continue kneading for another 2 to 3 minutes. Once the dough is smooth, homogeneous, cover it with cling film and let stand for 30 minutes.
Then divide the dough into two dough pieces. On a floured work surface, roll out the first dough with a rolling pin to a thickness of about 1/2 cm.
With the serrated cake wheel, cut 3 cm wide strips. Cut each strip into a rectangle of about 7 cm.
With the roulette wheel, make an incision in the center of each rectangle and pass one end of the donut through the slit. Do this for all the donut dough.
Heat the frying oil, which should not be too hot, and immerse the donuts one by one, turning them over to cook the two golden sides.
Remove and place on absorbent paper. When ready to serve, sprinkle the donuts with icing sugar.