°4 to 4 1/2 cups flour plus dust too
°1/2 teaspoon salt
°2 1/2 teaspoons active dry yeast
°1 cup lukewarm milk
°2 tablespoons sugar
°2 large eggs, scrambled
°2 tsp butter, melt & cooled
°Strawberry jam or jam of your choice
°vegetable oil for frying
°powdered sugar for dusting
Combine the yeast with 2 tablespoons of milk and 2 tablespoons of sugar and leave until foamy, about 5 to 10 minutes, then add to the flour with the remaining milk.
In blender bowl, mix 4 c flour and salt, then adding yeast.
Add eggs and butter to the flour mixture.
Start mixing the ingredients into a soft, not sticky, dough. Add a little extra milk if you like, 1 tablespoon at a time, or work in additional flour if needed, 1 tablespoon at a time.
Turn the dough onto a lightly floured surface and knead until smooth and elastic.
Transfer the dough to a lightly oiled bowl, cover and let rise until doubled in size, about 2 hours.
Place the dough on the surface, then turn it out onto a lightly floured surface and knead for a few seconds.
Put a little flour in a rolling pin and gradually roll out the dough until it is about 1/2″ thick. Cut into 3- to 4-inch strips using a gently floured cookie cutter. Re-roll the clips to make more rounds.
Place the cookies on a lightly floured baking sheet, spaced out so that they are not touching when they puff up, and cover them lightly with a dry towel. Leave in a warm place until doubled in size, about 20 minutes.
Fill a 3-inch skillet with vegetable oil and heat at about 350°F, frying the buns, a little at a time, until golden and puffy, stirring regularly, about 5 minutes.
Remove the donuts from the oil and place them on a plate lined with a paper towel.
Let cool slightly and fill a pastry bag, fitted with a 1/2 round top, with jam.
Sprinkle with powdered sugar and serve.