Lika donuts

Preparation steps

• If you have prunes, wash the plums and put them to soak in lukewarm water or plum brandy. They are also made without prunes (raisins, dried apricots, cranberries). Yeast crumble in a little warm milk add 1 tablespoon sugar + 1 tablespoon flour and cover with a cloth to lift the yeast. Peel a squash, grate it and add it to the dough when you knead the dough for the last time. Mix the flour, you can add grated lemon zest with brandy, yeast and egg yolks if you wish. Initially, make the dough with a mixer into a smooth dough and let it stand for about 15-20 minutes. The mixture for donuts (is a little rarer than for donuts or as they still call fritters (again quite thicker than pancake batter), mix gently, mix at least once or twice with a wooden spoon when it rises. with a large ordinary or wooden spoon immersed in warm oil, take out the dough with a larger spoon and put it on moderately heated oil or fat (it is better and tastier on the fat), then fry and turn for 2-3 minutes. is in hot oil, so if bubbles appear, the temperature is just as it should be.These donuts in the picture are empty as they used to be done without prunes or raisins because I didn't have them, but they are just as simple and finer with prunes as it is my mother used to put in. Fry the donuts over a medium heat until golden yellow. Take the fried donuts out on absorbent paper, sprinkle with powdered sugar and serve.
• You can also make half of the mixture from the recipe and add flour, then make a dough on a floured board ... cut with a glass with a sharp edge then they look like in the picture. .