As soon as January is over, Luxembourg dives right into the festive mode with the start of ‘
- 500 g flour
- 40 g fresh yeast
- 150 ml milk
- 100 g sugar
- 3 eggs
- a pinch of salt
- 150 g butter
- frying oil
Take the eggs, milk and butter out of the fridge.
Sprinkle yeast on top of the warm milk. Add 100g flour and mix gently. Skip this step when using instant yeast.
Let dough rest in a bowl covered with a kitchen towel for 45 minutes.
Add 400g flour, sugar, eggs and salt and knead into a smooth dough.
Beat the butter and add to the dough.
Let the dough rest again for 30 minutes.
Roll out the dough lengthwise until it is about 1cm thick. Cut out 2cm long strips and make a knot of each strip. Let them rest some time.
Deep-fry them in hot oil until they are baked. Sprinkle them with some sugar. These doughnuts are best served fresh the same day.