Servings: 10
Ingredients
- 2 eggs
- 50 g sugar
- 1 arb.sh. teaspoon baking powder
- 2 arb.sh. teaspoons vanilla sugar
- 300 g flour
- 250 ml water
- salt
- 500 ml oil for baking
- powdered sugar for sprinkling
Instructions
- Whisk together the eggs, sugar, vanilla sugar and salt.
- Add the flour and water and mix well. The dough should have the consistency of heavy cream. If the dough is very thick, add a little more water. Let the dough rest for half an hour.
- Pour oil into a pot or pan and heat it up so that it doesn't overheat, add a slice of potato (my grandmother's lesson for cooking doughnuts, cheburekas, doughnuts, donuts is to add a raw potato to prevent it from boiling and overheating the oil).
- Place a special mould in the hot oil to heat the mould.
- Dip the preheated mould in the batter up to the edges (but do not submerge the whole mould) and leave it in the batter for about 10 seconds (I counted to 10)
- Transfer the tin with the dough to the hot fat. After the doughnut has fried a little, it falls off the mould and when one side is fried, turn it over.
- Place the fried doughnuts on a paper towel to drain off the fat.
- You can bake several doughnuts at the same time, but it is important to make sure that the mould does not cool down, if it cools down the dough will not stick to the mould, and then you need to keep the mould in the hot oil again.
- Sprinkle the cooled doughnuts generously with icing sugar.
Naudinga
My grandmother's trick is to add a couple of teaspoons of vodka to the dough to prevent the doughnuts from getting too fat (this also applies to other products fried in oil).
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