To prepare these delicious donuts, we start by gently warming the water in a deep container. When the water is lukewarm, we add the warm milk, which will contribute to the creaminess of the dough. Next, we add the sugar, which will help sweeten the donuts, and the fresh yeast. We cover the container with a clean towel to retain the heat and let the mixture rise. It is important to observe how the yeast starts to activate, forming bubbles on the surface, a sign that the fermentation process is underway.
Once the yeast is activated, we add the 400 grams of flour, making sure it is mixed with a pinch of salt and grated lemon zest, which will provide a pleasant aromatic flavor. We start kneading the dough, being careful to achieve a soft and moldable consistency. If after about five minutes of kneading we notice that the dough is too sticky, we do not hesitate to lightly flour the work surface. We gradually add a pinch of flour, continuing to knead until the dough reaches the desired texture.
After we have obtained the perfect dough, we put it back in the bowl where we kneaded it, but not before greasing it with a little oil to prevent sticking. We cover it again and let it rise in a warm place until it doubles in volume. Once the dough has risen, we take it out of the bowl and place it on the work surface. Using a rolling pin, we roll out the dough to a thickness of about one centimeter. With the help of a thin-rimmed glass, we cut out the donut shapes.
The dough scraps can be gathered, kneaded again, and rolled out to cut out more donuts. We place the formed donuts on a baking sheet greased with a little oil and cover them with a clean towel, letting them rise again. When they have risen enough, we put oil in a large skillet and heat it over low heat. It is important that the oil is sufficient to allow the donuts to fry evenly.
We start frying the donuts 3-4 at a time, being careful to turn them over when they become golden brown. After frying, we remove them onto an absorbent paper towel to eliminate excess oil. Finally, we dust the donuts with vanilla powdered sugar and serve them warm, filled with delicious strawberry jam. These donuts are perfect to be enjoyed with loved ones, bringing a touch of joy and flavor in every bite.
Once the yeast is activated, we add the 400 grams of flour, making sure it is mixed with a pinch of salt and grated lemon zest, which will provide a pleasant aromatic flavor. We start kneading the dough, being careful to achieve a soft and moldable consistency. If after about five minutes of kneading we notice that the dough is too sticky, we do not hesitate to lightly flour the work surface. We gradually add a pinch of flour, continuing to knead until the dough reaches the desired texture.
After we have obtained the perfect dough, we put it back in the bowl where we kneaded it, but not before greasing it with a little oil to prevent sticking. We cover it again and let it rise in a warm place until it doubles in volume. Once the dough has risen, we take it out of the bowl and place it on the work surface. Using a rolling pin, we roll out the dough to a thickness of about one centimeter. With the help of a thin-rimmed glass, we cut out the donut shapes.
The dough scraps can be gathered, kneaded again, and rolled out to cut out more donuts. We place the formed donuts on a baking sheet greased with a little oil and cover them with a clean towel, letting them rise again. When they have risen enough, we put oil in a large skillet and heat it over low heat. It is important that the oil is sufficient to allow the donuts to fry evenly.
We start frying the donuts 3-4 at a time, being careful to turn them over when they become golden brown. After frying, we remove them onto an absorbent paper towel to eliminate excess oil. Finally, we dust the donuts with vanilla powdered sugar and serve them warm, filled with delicious strawberry jam. These donuts are perfect to be enjoyed with loved ones, bringing a touch of joy and flavor in every bite.
Ingredients
250 ml coconut milk, 1 sachet of dry yeast, a pinch of salt, 2 tablespoons of sugar, 50 ml water, grated lemon zest, 400-450 g flour (or more, depending on the flour used), oil for frying