Preparation

dissolve the yeast in the warm milk and add the salt and a little flour. mix until light. let stand for 15 minutes.

pour the dough into a bowl, add a little oil and three beaten eggs. beat everything very well. add the remaining oil, brandy and surplus eggs, beating the dough again (note that it should be softer than for bread). if necessary, add a little milk.

smother the dough and let it rise for 4 hours in a warm place.

after that time, put the oil on the fire and, with the oiled wet, take pieces of dough (approximately the size of an egg), stretch it in a very thin slice, making holes with your fingertips.

dip the donuts in the oil and stretch them in order to maintain the original shape, as the tendency will be to grow upwards. let them brown on both sides and drain them on absorbent paper.

fry the whole dough, bring the honey to a boil together with the water. reduce the heat and pass the donuts through the syrup, then sprinkle them with sugar and cinnamon.

Ingredients

  • 1 teaspoon of salt
  • 1 dl of waist bagelira
  • 1 dl of olive oil
  • 1 dl of milk
  • 20 grs of baker's yeast
  • 750 grs of flour
  • 8 eggs
  • for the syrup
  • 300 grs of honey
  • 1 dl of water
  • sugar and cinnamon to sprinkle