Traditional recipe passed from one generation to another.


Ready in: 1 h. 30 min.









semi skimmed milk 1,5% 250 ml  fresh yeast 1.5 oz (40 g)  powdered sugar 1.5 oz (40 g)  flour medium 1.1 lb (500 g)  egg yolk 4 pcs  butter 2.75 oz (75 g)  rum 3 tbsp  salt

Slightly heat milk, add crumbled yeast, one teaspoon of measured sugar and about 1 teaspoon of measured flour. Let the leaven rise. Pour flour, sugar into a bowl, add a pinch of salt, leaven, egg yolks, melted butter and rum.


Knead well and let it rise for about 30 minutes at the warm place, covered.


Remove raised dough, put it on floured board and use a rolling pin to spread it until it is about 1 cm thick. Cut out rounds using a cup. Use your fingers and make a hole into each round.


cooking oil  butter

Heat oil in the pan (we can add a bit of butter to prevent doughnuts absorbing too much oil) and place doughnuts in. Always side with the hole at first. Fry them, turn and fry on the other side.


powdered sugar  vanilla sugar

Mix to combine powdered and vanilla sugar and coat warm, but not hot doughnuts in.

Bon appetit!


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