5 cups of all-purpose flour
3/4 cup of lukewarm milk
6 tablespoons of melted butter
5 tablespoons of confectioner's sugar
1 tablespoon of grated lemon zest
3 eggs
3 tablets of fresh biological yeast crumbled
1 pinch of salt
For dusting, 1 cup of confectioner's sugar
2 teaspoons of vanilla extract
For frying, 4 cups of oil
5 cups of all-purpose flour
3/4 cup of lukewarm milk
6 tablespoons of melted butter
5 tablespoons of confectioner's sugar
1 tablespoon of grated lemon zest
3 eggs
3 tablets of fresh biological yeast crumbled
1 pinch of salt
For dusting, 1 cup of confectioner's sugar
2 teaspoons of vanilla extract
For frying, 4 cups of oil
1
Mix the milk with yeast until dissolved
In a large bowl, combine half of the flour with the milk and yeast mixture, one tablespoon of confectioner's sugar, and mix until a homogeneous mass is formed
Cover with plastic wrap and let it rise for 30 minutes
2
In another bowl, combine the remaining flour, confectioner's sugar, eggs, salt, melted butter, and lemon zest
Add the reserved mass and knead for 5 minutes or until a ball of dough forms
3
Cover with plastic wrap and let it rise for an additional 30 minutes
4
On a smooth surface dusted with flour, roll out the dough to a thickness of 1 cm
Cut rectangles of 3 x 10 cm using a knife
In the center of each rectangle, make a cut in the lengthwise direction
5
Pull one end of the rectangle and pass it through the interior of the cut
6
Repeat with the other side and stretch slightly the two ends
7
Heat the oil well over low heat (see diagram on the next page) and fry the doughnuts a few at a time until golden brown
Drain on paper towels
8
Mix confectioner's sugar with vanilla extract until a fine powder forms. Reserve
9
Arrange the fried doughnuts in a large dish and sprinkle the reserved mixture over the top
Serve immediately.
