Step-by-step doughnuts


Oil Anti-absorption guarantee

For about 50 doughnuts:


  • 400 g of flour

  • 150 g of sugar

  • 5 TO 7 Medium eggs

  • 100 g of butter

  • 150 ml of non-sweet liquid milk

  • 2 pinches of salt

  • Lemon Zest

  • 2 Sachets of sugar vanilla

  • 0,75 of sachet of chemical yeast

  • frying oil


* preparation *

1-Properly Mix Sugar + Butter + Sugar Vanilla (like to make cakes)

2-add the whole eggs and well mix, then the lemon zest

3-add then half of the flour, well mix

4-pour the milk + the rest of flour + Salt, mix correctly

5-pour chemical yeast at the end of the preparation and mix well.
The Council that had been given to me is that chemical yeast must not be in contact * DIRECT * with salt.


LET IT REST MINIMUM 4 hours, even a night.
Usually I do the paw at night and fry it in the morning, it’s up to you.
Possible to fry directly.

Heat the oil properly
Then * frying *

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Source: Nadia NGUEDIA

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