Ingredients:
- 4 cups (500 g) all-purpose flour
- 2 ½ tsp instant yeast
- ¼ cup (50 g) sugar
- 1 ½ cups (360 ml) warm milk (not hot)
- 2 large eggs
- 3 tbsp melted butter (or vegetable oil)
- ½ tsp salt
- 1 tsp vanilla extract (optional)
- Oil for frying (about 2 cups)
Instructions:
- Activate the yeast
- In a small bowl, mix warm milk, sugar, and yeast.
- Let it sit for 10 minutes until frothy.
- Make the batter
- In a large bowl, add flour and salt.
- Pour in the yeast mixture, eggs, melted butter, and vanilla.
- Mix until smooth and lump-free. The batter should be thicker than pancake batter but still pourable.
- Cover the bowl and let it rest for 1 hour, or until doubled in size.
- Shape and fry
- Heat oil in a deep frying pan over medium heat (about 170–180°C / 340°F).
- Use a spoon or ice cream scoop to drop small portions of batter into the oil.
- Fry for 2–3 minutes per side, until golden brown and puffed up.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm
- Dust with powdered sugar, drizzle with honey, or spread with jam, chocolate, or condensed milk.
Optional Fillings:
You can fill these with:
- Chocolate spread
- Sweetened cream cheese
- Custard
- Fruit jam
To fill:
Once slightly cooled, poke a hole with a skewer and pipe in the filling using a pastry bag.
Tips:
- Don’t overheat the oil — too hot and they’ll brown before cooking through.
- You can refrigerate the dough overnight after the first rise for morning frying.
- They also reheat beautifully in an air fryer or oven!
Benefits:
- Great source of quick energy.
- Perfect for breakfast, snacks, or tea time.
- Kid-friendly and freezer-friendly.
- Soft and fluffy for hours after frying.
