A traditional sweet treat made by this powdered sugar.
350g fresh yeast
5 tablespoons of powdered sugar
4-4.5 dl of milk
700 g fine flour (+ for stretching)
3 egg yolks
70 g of butter
1/2 dl rum
Scraped out the insides of 1 stick of vanilla
1 orange peel (grated)
To prepare the special ribbon doughnut, yeast is stirred in lukewarm milk mixed with a little sugar. Put the other ingredients in the bowl and knead a soft dough. While kneading, keep an eye on the dough, if necessary, you can add a little more milk. Cover and let rise until doubled, approximately 40 minutes.
Cover the risen dough on a floured board and roll it out to a thickness of one and a half fingers. Cut out the donuts with a 6.5 cm diameter donut cutter. Knead, stretch and tear the rest, you can make about 30 doughnuts. Let them rest covered for half an hour.
Heat oil in a large, lidded saucepan. It is important that the fat is at least two fingers high in the pot. Bake the donuts over low heat, otherwise they will burn very quickly on the outside and remain raw on the inside. Before baking, press the center of the donuts with your finger and place them in the oil with the hole facing down. Bake covered for about 1.5 minutes, then turn to the other side, uncovered for the same amount of time.
Remove the fried ribbon donuts on a paper towel to remove the excess oil. Sprinkle with powdered sugar and serve fresh. We add jam on the side