Ingredients
- Wheat flour: 500g.
- Sugar: 100g to 125g (adjust to your preference).
- Butter: 50g (softened or melted).
- Eggs: 1 or 2 large eggs (for taste and texture).
- Yeast: 1 tablespoon of dry baker's yeast (dissolved in a little lukewarm water).
- Milk or lukewarm water: Around 150ml to 200ml (to be added gradually).
- Aromas:
- 1 teaspoon of nutmeg (essential for the authentic taste).
- 1 sachet of vanilla sugar or a little vanilla extract.
- A pinch of salt.
- Oil: For frying.
Instructions
- Prepare the yeast: Mix the yeast with a little lukewarm water and a pinch of sugar. Let sit until the mixture foams.
- Mix the dry ingredients: In a large bowl, sift the flour and add the sugar, nutmeg, vanilla and salt.
- Add the fat and eggs: Add the softened butter and eggs to the flour mixture. Mix well by hand to obtain a shortbread texture.
- Knead the dough: Add the yeast mixture and gradually pour in the milk (or water). Knead the dough vigorously for about 10 minutes until it is smooth, elastic and no longer sticks to your hands.
- Rest time: Cover the dough and let it rise in a warm place for 1 to 2 hours, until it doubles in size.
- Shaping (The Twist): * Take a small piece of dough and roll it to form a long thin sausage (about 15-20 cm).
- Fold the sausage in half.
- Hold one end and twist the two strands together to form a braid or “twist.” Pinch the ends firmly so they don't come loose during frying.
- Frying: Heat the oil over medium-high heat. Fry the twists until golden brown and crispy. Tip: Don't overcrowd the pan, as they need space to cook evenly.
- Drain: Place the donuts on absorbent paper. Some people like to sprinkle them with a little extra sugar while they are still warm.