1 packet (30 g) of active dry yeast
1/2 cup of warm milk
1/2 cup of vegetable oil
4 egg yolks, beaten like for a meringue (first whip the whites until stiff, then add the yolks)
two tablespoons of sugar
a pinch of salt
4 cups of all-purpose flour
1 packet (30 g) of active dry yeast
1/2 cup of warm milk
1/2 cup of vegetable oil
4 egg yolks, beaten like for a meringue (first whip the whites until stiff, then add the yolks)
two tablespoons of sugar
a pinch of salt
4 cups of all-purpose flour
Dissolve the yeast in the warm milk and add the remaining ingredients
Finally, add the flour (the usual way to make a meringue)
Mix well
Shape into small balls the size of a walnut and let rise
When the doughnuts are risen, coat them in melted coconut oil, then in sugar and cinnamon; arrange them in a basket-lined mold
Alternate layers of doughnuts with layers of candied fruit (such as raisins, apricots, pears or pineapple); brush with a thick fruit syrup; bake until golden brown
Serve
Unmold and serve.
