Here goes the Doughnut madness!

The DOUGHNUT, with all its capital letters is what our grandmas used to make for us when we were kids. When dipped into apricot preserve the handmade, light, spongy pastry can transport anyone to another dimension. And right now is the perfect time for Doughnuts as the carnival season with its big feasts and parties has just started!

Doughnut is for everyone!

It’s true many of the gentle folk were big fans of the Doughnut. Marie Antoinette, wife of King Louise the XVIth once attended a masquerade in incognito where she got hungry and bought a Doughnut from a street vendor. She liked it so much she bought the whole basket and as the story goes she later sought out the vendor and made him teach the recipe to the royal cook of her court. This is how the Doughnut made it to the table of royalty. “Novice” culinary artists often baulk at the idea of making Doughnuts maybe because of what we wrote above about grandmas being the best, but they shouldn’t. We’ll show you the recipe, so let’s do it! Fry as many as you can and give some to the neighbors, and friends. Happiness is guaranteed!


Shopping list (For those who want some to spare)

1 kg of flour, 4 dl of milk, 50 grams of yeast, 200 grams of butter, 10 egg yolks, lemon zest and vanilla sugar, a pinch of salt.

This is how you make it!

Measure the flour into a bowl and make a hole in the middle. Add the vanilla sugar and pour in the lukewarm milk. Crumble in the yeast then sprinkle a little flour on top. The last step is to keep the warmth in that activates the yeast. The mixture will rise a little, that’s how you know the yeast has activated. Add the room temperature butter, caster sugar, egg yolks, the lemon zest. Now the real work starts! Mix the dough. Leavened dough loves a good pounding, so there’s no way you can mess up. Of course, if you have a kneading machine you can make it work instead of you. The dough is ready when its surface is smooth and it parts from the board or bowl. Leave it to rise for 45 minutes then roll it out to a thickness of 1-1,5 cm. The size of the doughnuts you cut, are entirely up to you. Kids love mini doughnuts so we recommend you make some of those too. You can also make a little hole in the middle for aesthetics. All there’s left is to fry each side in oil until golden brown. The classic grandma style doughnut only needs caster sugar on top and apricot preserve to dip it in and it’s ready to devour. If you’re feeling creative dip the doughnuts with the hole in the middle into white chocolate and sprinkle some colorful candy on top or make stripes on it with dark chocolate!


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