Olive oil donuts
For the sponge:
- 30 cc warm water
- 15 gr fresh yeast
- 10 gr sugar
For the dough:
- 120 cc of warm milk
- 100 gr of sugar
- 5 g of salt
- 540 gr of flour
- 1 egg
- 30 ml of olive oil
Form the sponge in a container by placing the yeast, warm water and sugar.
When activating the yeast, combine all the ingredients and form the bun.
Let rise for half an hour
Stretch by making the classic circular donut cuts with a cylindrical cut.
Let rise an hour more..
Fry in abundant oil and serve them sprinkled with powdered sugar.
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