Polenta is a versatile and highly appreciated ingredient in Romanian cuisine, and when combined with yeast and flour, the result is a delicious dough, perfect for frying into doughnuts. We start preparing the recipe with a portion of polenta, which should be about as much as can fit in the cups of two palms placed together. This will serve as the base for our doughnuts.
For the recipe, we use approximately 400 grams of flour, but this can vary depending on the amount of polenta used and the type of flour you have on hand. Once we have prepared the polenta, it is placed in a bowl and gently mashed with a fork to break it up evenly. Then, we add vanilla essence, which will give a pleasant and aromatic taste to the dough. Mix well to combine.
In another container, the yeast is mixed with sugar, then warm water is added. We mix well until the yeast is completely dissolved. It is important to check if the yeast is active, and for this, we add a small portion of flour and mix again. The consistency obtained should be slightly thicker than pancake batter. We cover the container and let the yeast rise, and if the yeast is good, it will start to grow within a few minutes.
As the yeast rises, we start adding flour to the polenta, 3-4 tablespoons at a time, constantly mixing with a fork. When the dough becomes firmer and we can no longer mix with the fork, we transfer the mixture to a working surface. Here, we add the risen yeast and a little more flour, then we start kneading. We continue to add flour gradually until we obtain a slightly sticky but workable dough.
If you want to prepare the doughnuts later, cover the dough with oiled plastic wrap and leave it in the refrigerator overnight. This slow fermentation process will enhance the flavor and texture. In the morning, the dough will be perfect for frying.
If you want to fry the doughnuts immediately, after the dough has been kneaded, cover it and let it rise until it doubles in volume. Then, roll out the dough on a floured surface and cut out the desired shapes using a glass or cookie cutters.
Prepare a deep tray in which to pour enough oil for the doughnuts to float. The oil must be well heated before introducing the doughnuts. Fry three pieces at a time, turning them on both sides until they become golden. It is essential that the heat is low so that the doughnuts cook well inside.
Once done, remove the doughnuts with a slotted spoon and place them on paper towels to absorb the excess oil. The doughnuts can be served warm, with jam or dusted with powdered sugar mixed with cinnamon. Personally, I find that doughnuts taste better cold, but everyone has their preferences! Regardless of your choice, this treat will bring smiles to the faces of your loved ones.
For the recipe, we use approximately 400 grams of flour, but this can vary depending on the amount of polenta used and the type of flour you have on hand. Once we have prepared the polenta, it is placed in a bowl and gently mashed with a fork to break it up evenly. Then, we add vanilla essence, which will give a pleasant and aromatic taste to the dough. Mix well to combine.
In another container, the yeast is mixed with sugar, then warm water is added. We mix well until the yeast is completely dissolved. It is important to check if the yeast is active, and for this, we add a small portion of flour and mix again. The consistency obtained should be slightly thicker than pancake batter. We cover the container and let the yeast rise, and if the yeast is good, it will start to grow within a few minutes.
As the yeast rises, we start adding flour to the polenta, 3-4 tablespoons at a time, constantly mixing with a fork. When the dough becomes firmer and we can no longer mix with the fork, we transfer the mixture to a working surface. Here, we add the risen yeast and a little more flour, then we start kneading. We continue to add flour gradually until we obtain a slightly sticky but workable dough.
If you want to prepare the doughnuts later, cover the dough with oiled plastic wrap and leave it in the refrigerator overnight. This slow fermentation process will enhance the flavor and texture. In the morning, the dough will be perfect for frying.
If you want to fry the doughnuts immediately, after the dough has been kneaded, cover it and let it rise until it doubles in volume. Then, roll out the dough on a floured surface and cut out the desired shapes using a glass or cookie cutters.
Prepare a deep tray in which to pour enough oil for the doughnuts to float. The oil must be well heated before introducing the doughnuts. Fry three pieces at a time, turning them on both sides until they become golden. It is essential that the heat is low so that the doughnuts cook well inside.
Once done, remove the doughnuts with a slotted spoon and place them on paper towels to absorb the excess oil. The doughnuts can be served warm, with jam or dusted with powdered sugar mixed with cinnamon. Personally, I find that doughnuts taste better cold, but everyone has their preferences! Regardless of your choice, this treat will bring smiles to the faces of your loved ones.
Ingredients
cornmeal leftovers* white flour as needed** vanilla essence, to taste 1 packet of dry yeast 1 teaspoon of sugar oil for frying 3-4 tablespoons of water, for the yeast jam to taste (optional) powdered sugar with cinnamon, for dusting on top (optional)