5 cups all-purpose flour
3/4 cup warm milk
6 tablespoons melted butter
5 tablespoons confectioner's sugar
1 tablespoon grated lemon zest
3 eggs
3 packets active dry yeast, crumbled
1 pinch salt
To dust: 1 cup confectioner's sugar
2 tablespoons vanilla extract
To fry: 4 cups vegetable oil
5 cups all-purpose flour
3/4 cup warm milk
6 tablespoons melted butter
5 tablespoons confectioner's sugar
1 tablespoon grated lemon zest
3 eggs
3 packets active dry yeast, crumbled
1 pinch salt
To dust: 1 cup confectioner's sugar
2 tablespoons vanilla extract
To fry: 4 cups vegetable oil
Mix the milk with the yeast until it dissolves
In a large bowl, combine half of the flour with the milk and yeast mixture, and one tablespoon of confectioner's sugar
Mix until you get a smooth batter
Cover with plastic wrap and let it rise for 30 minutes
In another bowl, combine the remaining flour, confectioner's sugar, eggs, salt, melted butter, and lemon zest
Add the reserved batter and mix for 5 minutes or until you get a ball of dough
Cover with plastic wrap and let it rise for an additional 30 minutes
On a smooth surface dusted with flour, roll out the dough to a thickness of about 1 cm
Cut rectangles of 3 x 10 cm
In the center of each rectangle, make a cut in the direction of length
Pull one of the ends of the rectangle and pass it through the interior of the cut
Do the same with the other end and slightly stretch and carefully the two ends
Heat the vegetable oil in a pan over low heat (see illustration on the next page) and fry the doughnuts in batches until they are golden brown
Drain on paper towels
Mix the confectioner's sugar with vanilla extract until you get a fine powder. Reserve
Arrange the fried doughnuts in a large serving dish and sprinkle the reserved mixture over them
Serve immediately.
