1/4 cup grated ginger
1/2 teaspoon salt
1 cup warm milk
2 packets of active dry yeast for bread
4 cups all-purpose flour
7 tablespoons unsalted butter, softened
1 egg
grated zest of 1/2 lemon
1 tablespoon powdered ginger
oil for frying
additional sugar
1/4 cup grated ginger
1/2 teaspoon salt
1 cup warm milk
2 packets of active dry yeast for bread
4 cups all-purpose flour
7 tablespoons unsalted butter, softened
1 egg
grated zest of 1/2 lemon
1 tablespoon powdered ginger
oil for frying
additional sugar
Mix 1 teaspoon sugar and salt with warm milk
Place yeast in a small bowl and pour in the milk
Let it sit for 5 minutes
Gently mix the dough
Sift flour into a large bowl
Soften butter and let it come to room temperature
In a separate bowl, whisk together softened butter, remaining sugar, egg, lemon zest, and powdered ginger until light and smooth
Add yeast mixture and mix well
Gradually add the flour mixture, mixing until a soft dough forms
Cover and let it rest in a protected area for 20 minutes
Divide the dough into balls the size of tennis balls
Dust hands with flour and shape each ball into a long rope (about 40 cm) and form into rosquinhos (bringing the two ends together and twisting)
Let it rest on a floured surface for 15 minutes
Heat oil in a large frying pan
Fry 3 rosquinhos at a time until they are crispy and golden brown
Drian on paper towels
Sprinkle with sugar while still warm
Yield: 16 rosquinhos.
