Bubble donuts
INGREDIENTS:
500 g flour
4 Egg thrush
0,3L milk
0,3L sugar
150g milk, Dissolved butter, salt, vanilla
5g almonds
1glass spirit
200g Fat
PREPARATION:
Boil half a glass of milk or cream, top it with a third of the flour, and let it peel off very well. After half an hour, add the remaining warmed milk to this rennet, stir with sugar, a little flour and rinse it for 1-1.5 hours to make the dough. Put the dough (do not cling to your hands), leave it warm in place until it doubles.
Then make the balls and place on a platter of flour. Leave to rise again. Heat the oil. Take the donut to hot oil. Cook until all day long. Drain the squeezed cone onto absorbent paper, sprinkle sugar powder. Bubble donuts are more succulent and less squeamish.
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