Giant fluffy doughnuts

Name: Giant fluffy doughnuts
Ingredients: 480 g flour; 40 g sugar; 2 teaspoons sugar; 2 packets vanilla sugar; 1 teaspoon grated lemon zest; 2 egg yolks; 1 egg; 42 g fresh yeast; 1/8 teaspoon salt; 220 ml milk; 4 tablespoons oil for the dough; 1500 ml oil for frying; 100 g powdered sugar

Dessert - Giant fluffy doughnuts by Dida J. - Recipia

Giant fluffy doughnuts are made with a milk, egg and lemon dough that rises until it triples in size, then fries up golden, with an airy crumb and powdered sugar. I flatten them with my palm and leave the middle a little thicker, a detail that suits them, because I prefer more soft dough under the golden crust. Preparation: 40 minutes. Cooking: 84 minutes. Rest: 140 minutes. Total time: 264 minutes. Servings: 19. Approximately 190 kcal and 4 g protein per serving.

Ingredients

480 g flour
40 g sugar
2 teaspoons sugar
2 packets vanilla sugar
1 teaspoon grated lemon zest
2 egg yolks
1 egg
42 g fresh yeast
1/8 teaspoon salt
220 ml milk
4 tablespoons oil for the dough
1500 ml oil for frying
100 g powdered sugar

Preparation

1. Sift the flour into a large bowl. Put 32 g sugar, the vanilla sugar, lemon zest, egg yolks and whole egg in the middle. 2. Mix the yeast with 2 teaspoons sugar and the salt, then dissolve it in a little of the lukewarm milk. 3. Pour the yeast mixture into the middle of the flour and gradually add the remaining milk, from the 220 ml. Start kneading, work in the oil for the dough and knead for 20 minutes, until you have an elastic dough that doesn’t stick. 4. Cover the bowl with a tea towel and leave the dough in a warm place for about 2 hours, until it triples in size. 5. Knock the air out of the dough and divide it into 19 balls. I left the balls to rise for another 20 minutes, then flattened them. 6. Heat the frying oil for about 8 minutes, until a small piece of dough sizzles when it touches the oil. Fry the doughnuts in batches, for 2 minutes on each side, until golden. 7. Transfer them to paper towels, then roll them in the powdered sugar.

Notes

I serve them with black tea; the crumb is a little like sweet bread, but each piece has a fried edge. I found my way to them through Carolina, who got them from Lavinia; I don’t know where Lavinia got the idea. In a cool room, the dough takes longer to rise, and the milk for the yeast should be just lukewarm, not hot. If the dough is still slightly sticky after kneading, keep working it before adding more flour. Fresh yeast can be replaced with 14 g dry yeast. Keep the doughnuts in a sealed container in the fridge for up to 3 days and warm them slightly before serving. Flour contains gluten, and milk and eggs are allergens.