Golden Dumplings

In the morning, all the necessary ingredients for donuts are brought to the kitchen, including the tray. The preparation of the starter is done in the evening as follows: in a large bowl, the flour is sifted several times; I sifted it three times to improve its texture and eliminate impurities. Then, a larger indentation is formed in the middle of the flour, like a small hole. In a separate cup, the sugar and yeast are well dissolved in warm milk. This mixture is carefully poured into the indentation created in the flour. It is gently mixed with a little flour taken from the edge of the bowl, so that we obtain a paste with a consistency similar to sour cream, which remains in the middle of the flour without spilling. The bowl is covered with a clean cloth and wrapped well to prevent heat loss. It is left to ferment in a warm place, away from cold drafts, until morning.

The next day, the process of preparing the donuts continues. In the morning, 500 g of flour is sifted again several times into another bowl. The previously prepared starter is added to this flour, along with the remaining flour from the bowl with the starter. Salt, eggs, sugar, melted and warm margarine, and grated lemon zest for extra flavor are added. We start to homogenize the ingredients, gradually adding sour cream, kneading vigorously until we obtain an elastic dough, slightly softer, but that easily detaches from the bowl and hands. Once the dough is well kneaded, it is gathered like a ball in the middle of the bowl and a little flour is sprinkled on top. The bowl is covered again with a clean cloth and left to rise in a warm place until it doubles in volume, about an hour.

Meanwhile, we prepare the tray. Either we grease it with oil (only on the bottom), or we put baking paper. In a small bowl, oil is placed, and in a separate bowl, ground walnuts are mixed with sugar to taste. With a spoon dipped in oil, some of the risen dough is taken, passed through the oil, and then rolled in the walnut and sugar mixture, ensuring it is well covered on all sides. The donuts are placed in the tray, side by side, touching. After filling the tray, we generously sprinkle the walnut and sugar mixture on top, then leave it to rise in a warm place for about 20-30 minutes.

The tray is placed in the preheated oven, at medium heat, until the donuts start to turn golden. It is important not to leave them to brown too much, as the walnuts can burn. The donuts are served warm, easily detaching with the hand. They can also be enjoyed cold, but their taste is truly special when warm, having a delicious aroma of sweet bread and toasted walnuts with sugar. From the same ingredients, I also prepare walnut sweet bread, which is why more eggs may appear in the pictures, as I made them simultaneously. This recipe not only combines traditional flavors but also the joy of cooking for loved ones.