For:  20 pcs


  1. Before kneading, I run the yeast up in lukewarm water with little sugar. It is important that all ingredients are on room temperature. In a kitchen aid, we knead the dough with all the ingredients and the yeast milk.
  2. When the dough is ready, it will come of the pot, and then it is ready (2-3 min). We put on the top of the dough some flour so it does not stick to the pot and cover it with a towel and keep it in a warmer place for half an hour to become double size.
  3. Then we roll it out with a floured rolling pin to the thickness of a finger. We make round balls with a help of a floured cup. We let it rest another 15 min with a cover. In mid-heated oil we fry those both sides for 1-1 min in a way that we push a whole in each round and with the whole down we start to fry it with a lid then after a min, we turn them and fry another min the other side without cover. This is how it is going to get a ribbon around the doughnut. 