Ingredients
- Corn flour (fine): 500g.
- Wheat flour: 250g (to help with binding and tenderness).
- Sugar: 150g to 200g (depending on your taste).
- Warm milk: About 250ml (you can also use lukewarm water).
- Yeast: 1 tablespoon of dry baker's yeast.
- Aromas:
- 1 teaspoon of nutmeg (grated).
- 1 tablespoon of vanilla sugar or vanilla extract.
- A pinch of salt.
- Eggs: 2 large eggs.
- Butter: 50g (melted).
- Oil: For frying.
Instructions
- Activate the yeast: Mix the yeast with a little lukewarm milk and a teaspoon of sugar. Let sit for 5 to 10 minutes until the mixture becomes foamy.
- Mix the dry ingredients: In a large bowl, combine the corn flour, wheat flour, sugar, nutmeg and pinch of salt.
- Add the liquid ingredients: Make a well in the center of the dry ingredients. Add the eggs, melted butter, vanilla and yeast mixture.
- Knead the dough: Gradually add the rest of the warm milk while mixing by hand or with a sturdy spoon. Knead until you obtain a smooth dough, slightly sticky but firm enough to shape.
- First growth: Cover the bowl with a clean cloth and let sit in a warm place for about 1 to 2 hours, or until the dough doubles in size.
- Shape and fry: Heat the oil in a deep pot over medium heat. Lightly grease your hands with oil, take small portions of dough and roll them into balls (golf ball size).
- Cooking: Dip the balls into the hot oil. Fry them until they are nicely browned on all sides. Make sure the fire is not too high so that the inside cooks well without burning the outside.
- Drain: Remove the donuts and place them on absorbent paper to remove excess oil.