Milk
4 cups all-purpose flour (480 g)
1 envelope active dry yeast (12 g)
2 1/4 cups whole milk (540 ml)
Sweet Condensed Milk
1 cup heavy cream (200 g)
1 can sweetened condensed milk (300 g)
Lemon Cream
1 cup orange gelatin (300 g)
1/4 cup dark rum (60 ml)
1/2 cup heavy cream (120 ml)
Pimenta Cream
1 jar pimenta gelatin (250 g)
1/4 cup dark rum (60 ml)
For Frying
3 cups vegetable oil (720 ml)
Accessory
A medium-sized confectionary bag with a smooth nozzle
Milk
4 cups all-purpose flour (480 g)
1 envelope active dry yeast (12 g)
2 1/4 cups whole milk (540 ml)
Sweet Condensed Milk
1 cup heavy cream (200 g)
1 can sweetened condensed milk (300 g)
Lemon Cream
1 cup orange gelatin (300 g)
1/4 cup dark rum (60 ml)
1/2 cup heavy cream (120 ml)
Pimenta Cream
1 jar pimenta gelatin (250 g)
1/4 cup dark rum (60 ml)
For Frying
3 cups vegetable oil (720 ml)
Accessory
A medium-sized confectionary bag with a smooth nozzle
Flour Mixture
1
Combine the flour, yeast, and salt in a bowl
Add the milk gradually and mix until smooth
Cover and let it rise at room temperature for two hours
2
Knead the dough with your hands to shape it into small balls
3
Heat the oil in a deep frying pan over medium-high heat
When hot, drop in small portions of dough, forming curls
Fry until golden brown and drain on paper towels
Lemon Cream
Mix all ingredients until smooth. Reserve
Pimenta Cream
Mix all ingredients until smooth. Reserve
Filling
Assemble the fritters by placing a spoonful of each cream inside a warm dough ball
Serve with the remaining creams.
