Doughnut

INGREDIENTS

• 190 ML OF LUKEWARM MILK
• 2 EGGS 
• 48 ML OF CORN OIL
• 2½ TABLESPOONS OF SUGAR
• 1 TABLESPOON OF BAKING POWDER
• 4 TEACUPS OF ALL-PURPOSE FLOUR
• 1 LITRE OF CORN OIL, FOR FRYING

FILLING

• 5 TEACUPS OF MILK
• 1 TEACUP OF SUGAR
• 2 EGGS
• ½ TEACUP OF CORNSTARCH
• 1 TABLESPOON OF BUTTER
• 1 VANILLA POD, OR 5 DROPS OF VANILLA EXTRACT

PREPARATION

In a blender, mix the milk, eggs, oil, and sugar until smooth. Pour the mixture into a bowl, add the baking powder and slowly mix in the flour, until the dough is flexible and smooth. Allow the dough to rest for 20 minutes. Divide it into 10 equally sized balls, round them so the dough is totally smooth, and allow them to rest for another 30 minutes, or until they have doubled in size. Fry in very hot oil until the dough-nuts are golden. For the cream, cook the milk and sugar over heat. Beat the eggs in a beater until they have doubled in size. Dissolve the cornstarch in warm milk and add it to the eggs, bit by bit, so it won’t clog, and go back to cooking them over low heat until thick.  Remove from the heat, add the butter and vanilla. Cut the doughnuts open and fill them with the cream.

IN DETAIL: An adaptation of a Portuguese sweet called “Bola de Berlim”, sold in beaches, just as it is sold today in Pernambuco.