You will feel that goodness, one leads to the other, they will be perfect for adults and children.
- 250g flour
- 250 g Manitoba flour
- 60 g butter ( at room temperature )
- 35 g sugar ( + that for the surface )
- 1 egg
- 7 g salt
- 15 g fresh brewer’s yeast ( you can also use less but increase the leavening times )
- 250 g water ( room temperature )
- 1 lemon ( grated zest only )
- Pour the two flours into a bowl and in the center add: the sugar , the egg , the grated lemon zest and the water little by little, in which you dissolved the brewer’s yeast .
- Knead for a few seconds and finally add the salt. Keep kneading until you get a smooth, compact and soft dough. If needed, sprinkle the work surface with a little flour.
- Now remove a piece of dough from the stick and stretch it. Form a long and thick string about 2 cm in diameter and then divide it in half. Start weaving them together, then cut the end parts and join the two flaps.
- Place them on a baking sheet, on squares of parchment paper and continue in this way for the rest of the dough available.
- Let the donuts rise until doubled in size (about 2 hours).
- When the donuts have become much larger and swollen, dip them one at a time, in a saucepan full of hot seed oil, with all the parchment paper and cook them over low heat until they are golden brown. Do not use too high a flame otherwise they will remain raw inside. Discard the paper as soon as it begins to peel.
- Quickly drain them on absorbent paper and finally roll them in the granulated sugar.
- Serve the donut with sugar immediately afterwards, hot and very soft. They keep for about 2 days at room temperature.