Easter fried donuts


650g of pastry flour (with yeast), it is an approximate measure, it is poured until there is a moldable dough.

200 ml. whole milk

250g of sugar

250ml Of olive oil

12g chemical yeast powder

3 eggs (size M)

Zest/skin of a small lemon

White sugar (final batter)

Sunflower oil, for frying


Peel the lemon, taking care that it does not have a white part, which would make it bitter. In a frying pan, add the olive oil and fry the lemon rind. To aromatize the oil. Remove from heat and let cool.

In a large bowl, beat the eggs, add the milk and mix. Little by little we are throwing the sugar, at the same time that we mix with some rods. Finally, add the flavored oil and yeast. We mix again.

It is now the turn of the flour, which we add little by little. First we mix with a fork and later, when it gets thicker, we continue with our hands (sprinkled with flour). We pass the dough to the floured table and knead with our hands. We add flour if the dough “asks for it”, until it is consistent, smooth and malleable. Let the dough rest for 2 hours. We booked.

We spread our hands with a little sunflower oil. From the dough, we take out little balls, which we then shape into a donut, with a hole in the center. Another way would be to make a curl and then join the ends.

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