Throughout Spain we can find a wide variety of traditional recipes that are prepared during Lent and Holy Week, such as homemade donuts. At Directo al Paladar we have been offering you many of them, some of them were surely unknown to you and others you have your own family recipe to prepare in your town. Today it is the turn of the fried doughnutsa typical sweet from Andalusia that, fortunately, is not exclusive to this time and is usually made at any family celebration.
The fried roscos, as with many other Andalusian recipes, They have their origin in Arab gastronomy, of which there are so many reminiscences in our kitchens, and there are many variations of them, since each family has its own way of preparing them. This recipe keeps perfectly for a few days, because even if the donuts harden slightly they are just as delicious.
We start by beating the eggs with the sugar. We add the lemon zest, milk, oil, and soda. We beat well so that everything is integrated.
In a separate bowl, sift the flour with the baking powder and add them little by little to the previous mixture. When it's all together, We cover with a clean kitchen cloth and let it rest for half an hour.
In a deep frying pan, heat oil. While, we spread the dough with our hands that we have reserved on a surface with a little oil, until it is approximately 1.5 cm. With a glass and a cup of coffee we form the donuts.
When the oil is hotbut without boiling (150ºC-160ºC), we add the donuts to the pan, being careful not to burn them and turning them several times so that they are done well.
As they are ready, we put them on a tray with kitchen paper, to absorb excess oil. We immediately pass them through sugar and serve them.
What to accompany fried donuts with
For the ones fried doughnuts They are not hard, we must ensure that the dough is fluid, if it is dense we will have to add a little more milk. They are delicious accompanied by a glass of sweet wine. You can serve them both hot and cold, freshly made.
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