15 g (1/2 oz) fresh yeast
60 ml (4 tbsp) tepid strong milky coffee
5 g (1 tsp) vanilla sugar
225 g (8 oz) strong white flour
2.5 g (1/2 tsp) salt
25 g (1 oz) butter
1 egg, beaten
vegetable oil for deep frying
5 g (1 tsp) sugar
5 g (1 tsp) cocoa
60 ml (4 tbsp) tepid strong milky coffee
5 g (1 tsp) vanilla sugar
225 g (8 oz) strong white flour
2.5 g (1/2 tsp) salt
25 g (1 oz) butter
1 egg, beaten
vegetable oil for deep frying
5 g (1 tsp) sugar
5 g (1 tsp) cocoa
method
1. Blend the yeast with the coffee and sugar.
2. Leave in a warm place until frothy. Sift the flour and salt into a large bowl and rub in the butter.
3. Add the egg and yeast liquid to the dry ingredients and beat for five minutes.
4. Divide the dough into 8 - 10 pieces and shape into an 18 cm (7 in) long roll. Tie each into a knot.
5. Heat the oil to 180°C (350°f) and fry the doughnuts for 5-10 minutes, until golden brown.
6. Drain on kitchen towels. Stir sugar and cocoa together and toss the warm doughnuts in it.
2. Leave in a warm place until frothy. Sift the flour and salt into a large bowl and rub in the butter.
3. Add the egg and yeast liquid to the dry ingredients and beat for five minutes.
4. Divide the dough into 8 - 10 pieces and shape into an 18 cm (7 in) long roll. Tie each into a knot.
5. Heat the oil to 180°C (350°f) and fry the doughnuts for 5-10 minutes, until golden brown.
6. Drain on kitchen towels. Stir sugar and cocoa together and toss the warm doughnuts in it.
serving amount
serves 8 - 10
rate this recipe
more information
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
