Fried ring doughnuts

Name: Fried ring doughnuts
Ingredients: 25 g fresh yeast; 400 ml milk; 1 kg flour; 250 g sugar; 1 teaspoon salt; 2 eggs; 100 ml oil; 1 lemon; 5 ml rum essence; 1000 ml oil for frying; 30 g powdered sugar; 5 g mint; 200 g seasonal fruit

Dessert - Fried ring doughnuts by Albertina B. - Recipia

Fried ring doughnuts are served warm, dusted with sugar, with golden edges from frying. The yeast dough made with milk, eggs, lemon zest and rum has a fluffy crumb. I like to grate only the yellow part of the lemon, without touching the white layer. Preparation: 25 minutes. Cooking: 28 minutes. Resting: 1 hour and 15 minutes. Total time: 2 hours and 8 minutes. Servings: 12. Approximately 560 kcal and 10 g protein per serving.

Ingredients

25 g fresh yeast
400 ml milk
1 kg flour
250 g sugar
1 teaspoon salt
2 eggs
100 ml oil
1 lemon
5 ml rum essence
1000 ml oil for frying
30 g powdered sugar
5 g mint
200 g seasonal fruit

Preparation

1. Warm 400 ml of milk until lukewarm and dissolve 25 g of fresh yeast in it. 2. Add 1 kg of flour, 250 g of sugar, 1 teaspoon of salt, 2 eggs, 100 ml of oil, the grated zest of the lemon and 5 ml of rum essence. Mix, then knead for 8 minutes, until the dough is elastic. 3. Cover the dough and leave it to rise for 1 hour, until it has visibly increased in volume. 4. Roll out the dough to about 1 cm thick. Cut out circles with a glass, then cut out the middle with a smaller glass. 5. Leave the circles to rise for another 15 minutes, until slightly puffed. 6. Heat 1000 ml of oil in a deep saucepan for about 8 minutes, until it reaches 170°C. 7. Fry the doughnuts in batches, about 20 minutes in total, for 2 minutes on each side, until golden brown. Transfer them to paper towels. 8. Dust them with 30 g of powdered sugar and sprinkle with 5 g of mint. Serve them with 200 g of seasonal fruit, if you choose the fruit version.

Notes

You can keep them in a sealed container in the fridge for up to 3 days; take them out a little before serving, since they lose some of their softness when cold. I serve them at the table with black tea, alongside breakfast. For frying, replace the oil with 1 kg of lard. The dough contains gluten, eggs and dairy. The size of the rings changes how quickly they fry: narrow ones brown faster than wide ones, so keep an eye on the first batch. If the oil starts to smoke, take the pan off the heat and let it cool before continuing. In a cool room, the dough may take 15 minutes longer to rise; watch its volume, not just the clock. Dough that is too cold is harder to roll out, so leave it on the counter for a few minutes if it springs back after rolling. Grate the lemon only down to the yellow part; the white layer underneath can make the dough bitter.