These doughnuts represent my entire childhood. My grandmother made them for all occasions and festive tables, or specially at our request when we stayed with her along with my sister and cousins during the holidays. It was one of her favorite recipes, a signature recipe because I have never eaten anything like them anywhere else.
In a large bowl, add the eggs, vodka, salt, and vanilla extract. Mix until you have a smooth consistency. This is the secret to the ultra-crispy texture of these doughnuts: the vodka. Don't worry, as you can’t taste the alcohol in the doughnuts at all. You can serve them to your children with complete confidence.
Mix the flour and baking powder. Add this mixture to the eggs in three parts and mix by hand to form a ball of dough. Do not knead too long!
Divide the dough into 2 parts, make balls, cover, and let rest for 20 minutes.
Roll out the first dough ball very thinly (1-2 mm thick) on a floured surface in a rectangular shape. Using a small serrated wheel, cut strips 2 cm wide along the length.
Take a strip of dough, use one end to make a small loop and seal the dough at the lowest point with your fingers to hold it during baking. Make a larger loop this time and seal the dough again at the lowest point. If the first strip of dough is finished, take a second one, seal the ends, and continue. At the end, seal the end of your strip to the one next to it. For each doughnut, I used two strips of dough and ended up with 3.5-4 loops.
Place your doughnuts on a large platter and continue with the rest of the dough.
Heat a frying bath.
When the oil is hot, cook the doughnuts one by one until they are golden brown.
Drain on paper towels.
To finish, place on a large platter and generously sprinkle with powdered sugar. They are not sweet, not greasy, and very crunchy. It's a delight!
0 servings
7
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