braided donut

Braided donuts


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 )


  1. 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 .
  2. 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.
  3. 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.
  4. Place them on a baking sheet, on squares of parchment paper and continue in this way for the rest of the dough available.
  5. Let the donuts rise until doubled in size (about 2 hours).
  6. 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.
  7. Quickly drain them on absorbent paper and finally roll them in the granulated sugar.
  8. Serve the donut with sugar immediately afterwards, hot and very soft. They keep for about 2 days at room temperature.