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Italian Doughnuts




Source of Recipe


Internet


Recipe Introduction


An Italian doughnut is very different than an American doughnut in shape but not in taste or texture. The fillings are also similar. Because to the triple rising you should start it in the early afternoon and do you're frying the next morning.




List of Ingredients




1 ounce dry yeast
¾ cup warm milk
2-1/2 cups flour
2 eggs
2 ounces butter, softened
2 ounces superfine sugar
¼ teaspoon salt
Oil for frying
Powered sugar


Recipe



Sprinkle the yeast over the milk and let sit till dissolved.

Make a mound with the flour and gradually add the milk.

Knead the dough till smooth, adding extra flour if needed.
Cover with a towel and let stand in a warm place until it doubles in size.

Add the eggs, butter, sugar and salt.

Knead for 10 minutes, adding flour if needed.

Cover with a towel and let stand in a warm place for 5 hours.

Knead the dough on a floured board for 10 minutes.

Cover with a damp cloth and place in the refrigerator for 5 hours.

Cut the dough into pieces and roll into balls about an inch and a half.

Preheat the oil to 350 degrees and fry a few at a time.

Let drain on a paper towel.

When cooled add the powdered sugar and serve.