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Today I share with you one of my favorite recipes: the grandma donuts. They are the ones that my grandmother made and the ones that my children's grandmother continues to prepare. If I say that they are delicious, I fall short.
In the step by step photos You will see how to make the dough and also how to shape them so that they are as beautiful as the ones in the photo.
They are then fried in plenty of sunflower oil and battered with sugar blanquilla. Pay attention to me and prepare them this weekend because you are going to love them.
Grandma donuts
Delicious donuts to enjoy for breakfast or as a snack.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: breakfast
- Rations: 33
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 2 eggs
- 180 g de azúcar blanquilla
- 140g milk
- 100 g of extra virgin olive oil
- 30g cognac
- The juice of 1 orange
- The grated skin of 1 orange (only the orange part, not the white part)
- 760 g flour
- Abundant sunflower oil for frying
- 8 sachets of gasify for pastries (4 white and 4 colored)
- Sugar to coat
Preparation
We put the eggs and sugar in a bowl.
We mount it with the rods until we obtain a foamy mixture.
Add the milk, oil, brandy, orange zest and orange juice.
We mix well, again with the rods.
Add the flour and the raising agent powder.
We mix and knead with our hands or with the hook of our kitchen robot if we have it.
When we have a homogeneous dough, we let it rest in the same bowl, covered with a kitchen towel, for at least two hours.
After those two hours, the dough will have increased in volume.
We shape our donuts as seen in the photos. We will take portions of about 40 grams because the idea is that they all have the same size.
We make a strip and crush it with our fingers.
We join the edges.
We fold the donut out.
When we have them all formed, we cover them with plastic or a couple of kitchen towels and let them rest for about an hour.
After that time we put plenty of oil to fry in a deep frying pan. When it is hot, we fry our donuts over not too high a heat so that they cook well inside as well.
When they are done we take them out of the oil, draining them, and we are putting them on a plate covered with absorbent paper.
Still hot, we put them in a bowl with sugar and let them cool in another plate.
They are taken cold but it is difficult not to taste them freshly made.
