300 gr of whole eggs = 6 pieces
500 gr of oatmeal type flour
7 gr of dry yeast or 20 gr of fresh
20 gr of warm water
20 gr of orange blossom water
35 g of powdered sugar
10 gr of salt
120 gr of butter
Reactivate dry yeast with warm water and a teaspoon of sugar. Let stand for 15 minutes.
In the bowl of the mixer, pour the sifted flour with the sugar and salt. Mix.
Make a well and break in the eggs. Add the vanilla, orange blossom water and swollen yeast.
Start kneading at low speed in the food processor to bring the dough together.
Once your dough is in a ball, increase the power and knead for 5 minutes. The dough should come away from the sides of the bowl.
Add the slightly softened butter cut into pieces and knead for another 10 minutes or so until the dough is smooth, supple and elastic and still a little sticky.
Roll the dough into a ball and cover with a clean cloth and let rise for 30 minutes.
Break up the dough with your fist, flouring your hands. Make a ball and cover.
Place the dough in the refrigerator for 4 hours.
How to shape the doughnuts:
De-gas the dough on the floured work surface.
Roll out the dough with a rolling pin to a thickness of about 5 mm to 1 cm.
Cut out strips with a 6 cm by 6 cm cake wheel.
Make an incision in the center of each strip.
Pass the tip of the doughnut through the center of the slit to form a knot.
Place each finished doughnut on a floured tray and continue to shape your doughnuts until the dough runs out.
Cover the doughnuts with a cloth.
Heat the frying oil to 165°C and do not let it get hot.
Gently dip the doughnuts and let the first side cook.
Once golden, turn over and cook the second side.
Remove the golden fritters and drain on paper towels.
Before eating the soft doughnuts, sprinkle them with a mixture of powdered sugar flavoured with vanilla.