San Biagio Donuts

INGREDIENTS

For 12 donuts:

• 500 g of 00 flour;
• 120 grams of sugar;
• 1 sachet of dehydrated brewer’s yeast (Mastrofornaio);
• 2 medium eggs;
• 1/2 glass of milk at room temperature;
• 1/2 glass of sunflower seed oil;
• Anise or fennel seeds to taste

STEP

1. Take a bowl, pour in the flour, sugar, anise seeds (or fennel seeds), dried yeast, eggs and with a spoon start collecting the ingredients with a fork;
2. Knead adding the oil and milk until the ingredients are well combined (about 5/8 minutes);
3. Place the dough in a bowl, cover and leave to rise for 1 hour and 30 minutes in a warm place (I put it in the oven with just the light on);
4. Once the dough has risen, remove it from the bowl and place it on a floured surface, then into 12-13 pieces and, with your hands, stretch them out to obtain sticks;
5. Close the sticks into a donut shape;
6. Continue in this way with the rest of the dough, then place all the donuts on a baking tray lined with baking paper, taking care to space them well apart to avoid them sticking together during cooking;
7. Take a small bowl, pour in 1 egg, 1 tablespoon of granulated sugar, 2 tablespoons of milk and beat with a fork, then brush the surface of the donuts with this mixture;
8. Let our donuts rise again for about 40 minutes, always in the oven turned off with only the light on;
9. Preheat the oven to 180 degrees and cook our donuts for 10/15 minutes until golden brown, check the oven;
10. Remove from the oven and let cool;
11. They are fabulous accompanied by a good coffee or tea;

Have you tried this recipe?