2 to 3 eggs
1 sachet of briochin yeast (20 g)
a pinch of salt
lukewarm milk to dissolve the yeast
Mix all the ingredients as for bread until a smooth, non-sticky dough forms.
Make it rise twice while kneading between each rise.
Roll out the dough, cut donuts with cookie cutters, and leave them on a lightly oiled dish
towel or tray.
Leave to rise away from drafts.
Heat the oil then reduce the heat so that the inside of the donuts is well cooked.
Fry, starting with the first shaped donut.
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