Description
Turns out you don’t need culinary skills to make magic happen, or even yeast. No yeast donuts at home—a quarantine trick!
Ingredients
- 350 grams All-purpose Flour
- 220 milliliters Buttermilk
- 1 teaspoon Baking Powder
- ¼ teaspoons Sodium Bicarbonate
- 1 pinch Salt
- Cooking Oil
Preparation
Sift the flour with the baking powder and bicarbonate.
On another bowl mix the buttermilk with the sugar and the salt. Whisk them until the sugar is dissolved, then pour the mix over the flour.
Once homogenized, the dough is ready when it can be taken out of the bowl and spread it by hand without sticking. Add more flour or buttermilk to get the right consistency. You should feel the dough light and soft to touch.
Spread the dough by hand or with a rolling pin until it reaches a thickness of 1,5 cm. Then, with the help of a round shape (namely: a glass) cut circles. The dough can be kneaded and as much as you need to use it all.
Meanwhile, in a saucepan, set to high temperature the cooking oil (one without aroma and resistant to high temperatures). Before frying the donuts, reduce the temperature to a medium temperature/setting, so that the donuts could brown nicely but also have time to cook inside.
Deep fry the doughnuts, turning them once, When they are brown and puffed up, take them out on a paper napkin, letting them to cool and drain some of the frying oil.
