Dissolve the yeast in warm water;
Into the bowl of a mixer, add the flour, sugar and salt. Add eggs and yeast dissolved in water.
Mix the dough to keep it uniform; once it comes away from the sides of the bowl, add the softened SUBLIM’ “Le Fondant” LARD, kneading all the time to incorporate it well into the dough. The dough will be very supple. Cover and leave to prove until it has doubled in volume.
Using a rolling pin, roll out the dough to a thickness of ½ cm.
Use a 3 to 4 cm cutter (stencil) to cut out the doughnuts, and place them on a baking sheet, cover and leave to prove for 30 minutes.
Heat a pan of oil to 190°C, drop in the doughnuts and cook for about 30 seconds on each side, arrange on kitchen paper and then coat with Gomasio.
Tips: Delicious just as they are, you can also split them in half and fill with a knob of soft cheese with garlic and herbs or chives/shallots, Piccalilli or pickled vegetables. You can work wonders with a little imagination and what you have in your fridge!
flavour creation No. 5
flavour creation No. 4
flavour creation No. 3
flavour creation No. 2
flavour creation No. 1
Strawberries and raspberries
a chequerboard in whiting
Did someone say “Cocktail hour”?
Soup, or puree?
An Easter egg … well almost!