- FAMILY RECIPE: Deep fried ring doughnuts.
- GREAT-UNCLE: Simeón.
- Who taught you how to cook? My sisters.
- NIECE-GRANDDAUGHTER: Elena.
- What is your favourite homemade food? Homemade custard with cookies.
- LOCATION (Google maps): Hontecillas, Castilla La Mancha – Spain
NOTE: Follow Elena into her Great-uncle Simeón’s kitchen where she along with Grandma Sita learn step by step the recipe of these delicious ring doughnuts.
- INGREDIENTS FOR 1 EGG (10/12 UNITS) *vegan option
1 whole egg /*soy yogurts (125g – small size container)
Note by Great-uncle Siméon: you can double or triple amounts of ingredients, depends on how many people are going to be to eat the donuts. When I cook this recipe I like to make 3 eggs (30/32 units), like that all the family can eat it.
3 tablespoons of olive oil
3 tablespoons of caster sugar /*panela sugar or unrefined cane sugar
3 tablespoons of pomace brandy herbs
Note by Great-uncle Siméon: At home, I always have pomace brandy herbs from Galicia, northwest of Spain.
3 tablespoons of milk /*soy milk
1 lemon, zest only
1 teaspoon of baking soda
1 teaspoon of baking powder
A pinch of salt
2 generous handfuls of wheat flour (plain or all-purpose), plus extra for flouring
Note by Great-uncle Siméon: Add more flour as necessary until the dough is a bit sticky and slightly springy, that´s the key for a super soft doughnuts.
II. DEEP FRYING
Sunflower oil, for deep frying
Caster sugar /*brown sugar
Note by Great-uncle Siméon: At home, we make sweet wine of Saint John. We pick up green nuts on June, 23th (Saint John). Then we put green nuts, white or red wine and sugar in wooden barrels and wait till Christmas Day to open and drink.
- RECIPE STEP BY STEP
1. Wash the lemon, grate and reserve the lemon zest in a cup.
2. Beat three eggs or soy yogurts (eggless recipe) in a large bowl and triple quantities of ingredients. Add nine tablespoons each: sugar, milk, pomace brandy herbs and olive oil. Also add lemon zest. Mix together for a few minutes.
3. Add three teaspoons of baking powder, baking soda and a pinch of salt. Add six generous handfuls of plain flour while stir the dough mixture with a wooden spoon, probably add more flour until the dough is a bit sticky and slightly springy to touch.
4. A tablespoon is the amount of dough to make balls that will be the size of the doughnuts.
5. Drop dough by rounded tablespoonfuls. Shape into balls adding as much flour as necessary. Repeat as many times as necessary until the dough is over.
Note by Great-uncle Siméon: Flour well your hands, it makes easy to work the sticky dough. Roll them between your palms to form balls.
6. Place the small balls to one side on to a floured work surface and leave to rise for 20 minutes.
Note by Great-uncle Siméon: It is better to place ball doughs about small distance between them because the dough rise a bit.
II. DEEP FRY
7. Heat oil in a deep pan, wait until oil is very hot.
Note by Great-uncle Siméon: the donuts have to float in the sunflower oil.
8. Place the ball dough, 2-3 at a time, carefully into the hot oil. Once the ball is frying in the pan, at the same time make one by one a hole in the center by wooden chopsticks.
Note by Great-uncle Siméon: Sometimes my technique to make holes is not working. No problem, it will be a tube shape doughtnut instead of a ring, both delicious.
9. Fry doughnuts on each side until golden brown.
10. Remove from hot oil, to drain on a plate covered with kitchen paper.
11. Slightly dip one side of fried doughnut into sweet wine.
12. Toss the doughnut into caster sugar until evenly coated. Shake off any excess and place on a bowl (previous cover it with kitchen paper). Repeat same steps one by one with remaining doughnuts.
Note by Great-uncle Simeón: We usually freeze the leftovers for another time. Rosquillas can be frozen for up to two months.
YOU LEARN SOMETHING NEW EVERYDAY…
Doughnuts (Wikipedia, the free encyclopedia) The earliest known recorded usage of the term dates to an 1808 short story describing a spread of “fire-cakes and dough-nuts.” Washington Irving’s reference to “doughnuts” in 1809 in his History of New York is more commonly cited as the first written recording of the term. Irving described “balls of sweetened dough, fried in hog’s fat, and called doughnuts, or olykoeks.” These “nuts” of fried dough might now be called doughnut holes.
Doughnut is the more traditional spelling, and still dominates outside the US. At present, doughnut and the shortened form donut are both pervasive in American English.
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