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600g strong flour
200g whole milk
120g whole eggs
80g butter, half and half just melted soft
1 teaspoon of malt (optional)
apricot jam or custard
Dissolve the yeast in warm milk, we combine 180g flour and malt, say to 28 ° up to three times (30 minutes). Beat the eggs with the sugar. Knead the lievitino with a little flour and egg unite the assembled alternating with the flour. With the recent addition of eggs we combine the salt, increase the speed, and soon the rum and vanilla. Diminish the speed and slowly incorporate the melted butter, then the soft one. Again we increase the speed and knead the dough overturning several times until it becomes elastic.
We cover and let triple.
We reverse on the table and give a ride to three as for pastry. Roll out to a finger thickness and with a porzioniamo coppapasta of about 8cm in diameter. Cover with plastic wrap and let double.
Immergiamoli in deep oil at 175 ° from the side that was to air, being careful not to wet the other. When they cease to inflating giriamoli and bring golden brown. Toss and turn again and bring golden brown.
Tamponiamo with paper towels.
If we did pretty well everything to be empty at the center, and may be siringati jam or cream and dusted with powdered sugar.
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