Romanian Doughnuts

How to prepare romanian doughnuts

1. Dissolve the yeast and sugar in the warm milk. Leave in a warm place (I put it next to a lit stove burner) until you see it foaming on top, a sign that the yeast has activated (about 15 minutes).
2. Put the yeast mixture, beaten egg yolks, and melted butter in the bowl of a bread machine. Add the flour on top, then grate the lemon zest and finally sprinkle the salt. Set the machine to the kneading and rising program.
   * the dough can also be kneaded by hand, then left covered to rise in a warm place for 1 hour.
3. When the dough has risen, remove it from the bowl and place on a floured work surface.
4. Roll out a sheet about one finger thick (about 1 cm).
5. Cut out the doughnuts with a thin-rimmed glass (about 7-8 cm diameter). From time to time, dip the rim of the glass in flour.
7. Remove the dough scraps between the doughnuts and cut them into suitable pieces. Cover the cut dough with a bag and let it rise for about 20-30 minutes.
8. Heat a lot of oil very well in a deep pan. Reduce the heat under the pan, then you can start frying the doughnuts. Add only 4-5 at a time to the pan so they are not crowded and the oil temperature does not drop. Fry the doughnuts on both sides until nicely golden.
9. Remove the doughnuts with a slotted spatula onto kitchen paper towels to absorb excess grease.
10. Serve the doughnuts sprinkled with vanilla powdered sugar or powdered sugar with cinnamon. They are good warm or cold.

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