- 1 kg flour
- 600 ml milk
- 3 eggs slightly beaten
- 2 1/4 teaspoons dry yeast (one package dry yeast) or 25 grams fresh yeast
- 3 teaspoons sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- oil for frying
- powder sugar for dusting
- Measure all ingredients
- In a small bowl mix the yeast, sugar, 2 spoons of flour and 1/2 cup lukewarm milk. Set it aside in a warm place for about 15 minutes or until it doubled in volume and it’s bubbly. This is called maia in Romanian.
- In a kitchen aid bowl sift the flour, add the salt, eggs, the yeast mixture (maia) and the lukewarm milk. With a dough hook mix the dough until it doesn’t stick to the bowl, and then mix it for an additional 5 – 10 minutes.
- Cover the bowl with a clean kitchen towel or with a cutting board, and leave it in the oven (oven that was warmed up for one minute), for 45 minutes to an hour, or until it doubles it’s volume.
- Set the dough on a clean working surface dusted with flour. Punch it down, and the roll the dough in a big sheet of about 1/4 inch.
- With the rim of a glass or mug dusted with flour, form rounds.
- Heat oil in large pan. If you have a thermometer heat the oil to 375F (190C) degrees. Put the doughnuts in one layer in the pan, when browned on one side flip them over. Take them out on paper towel when browned on both sides.
- Dust the doughnuts with powdered sugar, serve warm.
The flour in US has more gluten then the one in Romania. The doughnuts came out chewy. Next time I’ll make them using cake flour witch has less gluten. I will report back here!
Also they came out hollow, I was told I didn’t knead them enough, so don’t cut on the kneading, you may get better results.