Greek cuisine for easter

Składniki

Ingrediests:

• 500 g flour
• 8 yolks
• 3/4 glass sugar
• 200 g melted butter
• vanilla sugar
• 80 g yeast
• orange zest
• 1.5 glasses warm milk
• pinch of salt
• tablespoons of spirit alcohol (or vodka)
• plum jam or rose preserves
• icing sugar to frost the doughnuts
• approx. 750 g lard for frying

Sposób przygotowania

Yeast dough
- Put the yeast, 1 tablespoon flour, a teaspoon of sugar into a mug, add ½ glass milk and mix well. Cover with a kitchen towel and set aside in a warm place.
- Whip the yolks, sugar and half the vanilla sugar into an almost white, fluffy and creamy mixture.
- Add the risen yeast to the flour and add the creamed yolks. Knead the dough by hand, adding some warm milk to make it soft, spongy and elastic, but not watery.
- When the dough starts to separate from the bowl gradually pour in the melted, warm (not hot) butter and knead into the dough until the dough easily comes off your hands and the bowl. Add the orange zest and spirit alcohol. Cover the dough with a towel and set aside in a warm place for it to rise.

Forming the doughnuts
When the dough has doubled in volume take off a piece the size of a hen’s egg and form it into a fritter shape. Place in the middle a portion of jam and fold it in, forming the dough into the shape of a doughnut. Place on a floured baking tray, cover with a towel and leave to rise (approx. 15 minutes).

Frying
Heat the oil in a pan and when hot add the doughnuts, frying them until golden on both sides (to get a white band around the middle like shop bought ones, cover the pan after turning them over).
Remove from the oil and place on a plate. When cooled decorate with the icing sugar.