Ingredients
a
7 g active dry yeast
w
180 ml warm milk
s
50 g sugar
b
57 g butter, softened
s
1 small egg
y
2 yolks
b
½ tbsp brandy or rum
s
½ tsp salt
g
280–310 g all purpose flour
V
Vegetable oil, for frying
S
Sugar or powdered sugar, for coating
J
Jam (optional), for filling
Directions
1
Activate yeast: Mix warm milk, yeast, and 1 tsp sugar. Rest 5–10 min until foamy.
w
180 ml warm milk
a
7 g active dry yeast
s
1 tsp sugar
2
Make dough: Beat butter with remaining sugar. Mix in egg, yolks, alcohol, salt, and yeast mixture. Add flour gradually; knead 3–5 min until soft.
b
57 g butter, softened
s
46 g sugar
s
1 small egg
y
2 yolks
b
½ tbsp brandy or rum
s
½ tsp salt
g
280–310 g all purpose flour
3
Rise: Place in oiled bowl, cover, and rise 1–1½ hrs until doubled.
V
Vegetable oil, for frying
4
Shape: Roll to 1.5 cm thick, cut 7–8 cm rounds (about 12). Rise 20–30 min.
5
Fry: Fry at 175°C, 1–2 min per side, until golden. Drain.
6
Finish: Roll in sugar or dust with powdered sugar. Fill with jam if desired.
S
Sugar or powdered sugar, for coating
J
Jam (optional), for filling
