Fermented Doughnuts
Miške, also known as Venetian doughnuts, are served warm and are particularly characteristic of the winter season. Since you are the master of your own kitchen, this is another idea for a dessert after lunch.
Details
- Preparation Time: 120 minutes
- Cooking Time: 10 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 10
Ingredients
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500 g Wheat flour, white, multi-purpose
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15 g Yeast, dry
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1 teaspoon Salt, table
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70 g Butter, unsalted
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100 g Sugar, brown
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2 piece Egg, fresh
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5 dl Milk, whole milk
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3 spoons Alcohol, Rum
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1 teaspoon Orange, shell
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pieces Oil, plant, sunflower
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5 spoon Powdered sugar
Steps
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Sift the flour into a large bowl and make a well in the center. Add all the remaining ingredients to the well. Knead the ingredients into a slightly softer fermented dough. You can use an electric mixer (with spiral handles) to help.
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Cover the bowl with the kneaded dough and let it rise in a warm place.
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Just before the end of the rising time, heat the oil for frying in a larger pot. Scoop the dough with a greased spoon and place it in the hot oil. When the doughnuts are browned on both sides, drain them on a paper towel and sprinkle with powdered sugar. Serve them warm.
Nutrition Information (Per 100g)
- Calories: 351.63 kcal
- Fat: 7.54 g
- Saturated Fat: 4.26 g
- Carbohydrates: 58.39 g
- Sugars: 15.85 g
- Protein: 7.87 g
- Fiber: 1.42 g
Advice
You can also add 30 g of raisins to the doughnuts, which have been previously soaked in rum. Fry them in a large amount of fat. The food must float in it. For frying, use fats that do not contain water, such as coconut fat or good oil. The fat for frying is hot enough when small bubbles form around the wooden handle of the cooking spoon. It is best to use organic oranges, the peel of which is not treated with pesticides. If you do not have organic oranges, dip the orange in boiling water for a few minutes, then wipe it well to remove the wax, which contains toxins.