Extra soft braided donuts: the easy recipe for delicious brioches

INGREDIENTS
(for about 9pcs of 90g)
350g of Manitoba flour
150g of flour "00"
15g of fresh yeast
250g of water 
40g of sugar
1 egg
65g of vegetable oil
1 grated orange peel
1 lemon peel grated
q.b. extra fine sugar for baked donuts
1l of oil for frying

METHOD
1. Start by dissolving the brewer’s yeast in water, then add the sugar, egg and oil, mix well and also add the citrus peel.
2. Pour the liquid mixture, little by little, into a bowl with the flours and begin to knead.
3. After obtaining a smooth, non-sticky dough, divide it into 9 90g loaves and stretch with the help of your hands. At this point divide the thread in half and braid it, then close it giving a circular shape (from a doughnut).
4. Place the interlocked doughnuts in two small squares of parchment paper and widen the hole to prevent it from becoming too narrow during leavening.
5. Place them on a baking tray and cover with film, let rise until double (about 1.5h or 2h).
6. Heat the oil for frying and when it is hot dip the donut and let it cook on both sides.
7. Swab them on blotting paper and then when they are still warm sprinkle with extra fine sugar.
8. Serve them still warm! are super fluffy, a delicacy!

 

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