Krafne

ingredients
500g plain flour
1 egg
1 egg yolk
pinch of salt
4 g of dry yeast
2 tablespoons sugar
3 dl of milk
2 tablespoons oil
1 tablespoon margarine/or butter is better
lemon peel/zest

oil for frying
powder sugar
Jam or other fillings

Preparation:

Yeast put it to rest in a warm milk with one teaspoon of sugar and a teaspoon of flour.
In the sifted flour to add egg yolk, salt and remaining sugar and yeast ascended.
Mix and add the oil, melted butter and lemon zest. Good interfere (or hands mixer paddle attachments) to obtain a smooth dough (if necessary add more flour).
The dough cover and let it well moistened, it is important that the dough into a double, and the time depends on the ambient temperature.
The dough before kneading and roll it out on a floured surface for about finger-thick. With a cup to make circles and leave it to rest 15 minutes.
Reverse them and leave again 15 minutes to rise.
Fry in hot oil (not too hot that it does not make foam around donuts) and so the above raised side put down.
Before turning the first container must be covered and later discovered.
I fry them in a pan with a transparent cover so that as soon as the notice that the goods turn yellow immediately toss and turn (very soon to be finished) .Be careful not to make a brown color because it will be hard.
Get them on paper towels to dry off the excess fat.
Sprinkle with powdered sugar, if desired, you can also fill with jam or other fillings.

Lemon cake

Luscious Lemon Cake will ask you to cut only one piece. Serve with whipped cream or a scoop of vanilla ice cream that will be wonderful to connect with citrus aroma in biscuit. This cake can also be used as a basis for the cake if the brush with a fine vanilla cream and add a handful of fruit. Lemon cake still is the best when it enjoyed simply - with an afternoon cup of tea il coffee.

preuzeto sa gastro 24 sata

You will need:

200g sugar
50g butter
3 lemon (zest and juice of two lemons 3)
3 eggs
2 teaspoons baking powder
250g flour
Rum
Powdered sugar
Preparation:

Preheat oven to 180 degrees.
Chop or peel two lemons so grate the zest and mix it with a cup of sugar.
Mix with your fingers to sugar better grabbed crust.
Add butter and whisk the eggs all the time.
Pour the rum and add the flour and baking powder.
Mix with a spoon and add the juice of one lemon and, if necessary, a little milk.
Bake about 45 minutes until the cake is brown.
While the cake bakes, mix the juice of one lemon with a little sugar.
Remove the cake from the oven, drill holes with a fork and pour the sauce the juice per biscuit.
Leave to cool and sprinkle with powdered sugar.