Ingredients (approx. 24 pcs of 40g or 18 pcs of 50g)

• 🌾500g medium strength flour
• 🧂A pinch of salt
• 🍬80g sugar
• 🥚2 eggs
• 🥣25g fresh yeast
• 🥛200ml warm milk
• 🥄1 tsp vanilla extract
• 🍋Lemon and 🍊orange zest to taste
• 🧈80g butter, softened
• 🌻C/s sunflower oil for frying
• 🍭Sugar for coating
• 💛Filling: to taste

Elaboration

1. 🍞Make a starter with the warm milk, the yeast, 2 tbsp of flour (from the 500g) and 1 tsp of sugar (from the 80g). Mix, cover with plastic wrap and let rest at room temperature for about 15/20 minutes.
2. 🍞In the mixer bowl add the salt, the remaining flour and sugar, the starter, eggs, vanilla and lemon and orange zest
3. 🍞Knead until everything is well integrated
4. 🍞Add the butter and continue kneading until it is completely incorporated, remove the dough from the machine and knead by hand on the work surface until it becomes smooth
5. 🍞Leave to rest at room temperature until it doubles in size

1. 🍞Degas the dough and divide into 50g portions. Shape into balls and let ferment for approximately 20-25 minutes.

1. 🍞Heat the oil and fry over low heat
2. 🍞Place them on absorbent paper and coat with sugar

1. 🍞Make a cut with a knife or scissors and fill with whatever you like (Dulce de leche, Nutella, jam...)

Notes: To bake them

1. 🖌️Place them on a baking sheet, let ferment and brush with egg
2. ♨️Bake at 180ºC 15min. (top and bottom heat without fan). Before removing from the oven, prick with a toothpick and check that it comes out dry
3. 🪄Remove from the oven, let cool and dust with powdered sugar