Ingredients:

25g dried yeast
200g milk
100g sugar
Salt
500g plain white flour
One lemon
2 teaspoons vanilla flavoring
80g butter
Extra-virgin olive oil
Salt

Methods:

Put the dried yeast, warmed milk, half of the sugar and a pinch of salt into a bowl and mix together carefully with a wooden spoon. Transfer to a baking bowl and add the sifted flour; grated rind of half the lemon, vanilla and the melted butter.

Work the dough well until smooth and elastic. Cover and leave to rise in a warm place for two hours.

Roll the dough out to a thickness of about one centimetre; use a glass to cut out rounds about five centimeters in diameter. Gather up the remaining pieces, roll out and cut more rounds until you have used up all the dough. Cover with a cloth and leave to rise a further hour. Fry in plenty of hot oil, turning until golden on both sides. Remove the dough nuts one by one, drain on kitchen paper and sprinkle with the sugar.

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