As my grandmother always used to say, take your time when you make doughnuts...let it bubble and rise for an hour or so in order to make lite, fluffy and soft doughnuts. Doughnuts can be filled with Jam, Nutella, all sorts of cream, even chocolate or if you like them salty, fill them with salami, cheese, ketchup - like Panzarotties. But if you consider the salty ones, please put less sugar in the dough.
Ingredients for the dough
- 1 small pack of yeast
- 1/4 cup of warm water
- 1/2 cup of sugar, divided
- 1½ cup of lukewarm milk
- 1 tsp salt
- 2 eggs
- 1/3 cup of sunflower oil
- 5 cup of flour
Method
Put the yeast into the bowl with the warm water, sugar and 1 cup of flour. Stir it slightly and leave it to bubble - 5 minutes. Add beaten eggs, milk, salt and as you stir slowly add flour until the dough forms a ball. Oil comes the last to help you with the sticky dough :-). Cover the dough and leave it in the warm place to rise for an hour.
Roll out the dough to 1/8 inch thick, flat, big square and cut small squares - about 6x3 inches a piece. Put 1 tbsp of homemade plum jam onto each little square and fold it in half sticking the ends, but be sure that the jam stays inside the little bag of dough you have made. Carefully do the same to all the other squares, and pay attention that if the dough doesn't stick the jam will come out during frying and will burn and smell and sprinkle around :-(. Heat the deep oil on 360 F degrees and slide the doughnuts in one by one. Fry them until they get brownish color. Place them on the napkin to soak up excess oil.
