Yeast Donuts
by Editorial Staff
The resulting balloons conquered everyone with their softness and taste. The recipe went to the people, and now it is one of the most beloved national dishes of Italy.
Ingredients
- Wheat flour 1 kg
- Water 600 g
- Yeast 50 g
- Salt 1 chips.
- Sugar 2 tbsp
- Powdered sugar to taste
Directions
- Sift flour into a very deep bowl, crush fresh yeast there. Add salt and sugar. Add warm water and knead the dough. Knead the dough vigorously for 15 minutes – this is one of the specialties of making petiole. The dough should turn out to be soft, viscous, even sticky to your hands – do not add flour. Cover the bowl with the dough with a towel and leave to rise for 3-4 hours.
- Heat a sufficient amount of vegetable oil in a saucepan or cast iron. Use a spoon or oiled hands to separate small pieces from the dough and toss into deep fat. Fry until golden brown.
- Remove the finished petiole with a slotted spoon and place on a paper towel. Sprinkle with icing sugar or sugar.
- Since its inception, the petiole recipe has changed and modified: each housewife or cook added something of their own to the dough. Enriched it with milk, butter, honey, wine. In addition to sweet ones, there are options for donuts with olives, potatoes, anchovies, cheese, fried onions. Good luck with your experiments and bon appetit!
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