Fluffy Italian Donuts

1. 1

   In a bowl, combine the sugar and egg.

2. 2

   Add the sifted flour and mix some more.

3. 3

   Once the batter is incorporated, add the baking powder.

4. 4

   Add the milk (165 ml or 150 g) in several batches, add the liqueur, and mix well.

5. 5

   If the dough from Step 2 is too thick and it is tough to whisk, add the remaining milk, a little at a time, to make it thinner.

6. 6

   The batter should be not too thick or not to thin, but needs just enough thickness as shown in this photo.

7. 7

   Form small balls using 2 small spoons, drop the batter into the heated oil at about 160-170C (320 to 338 Fahrenheit), and slowly deep-fly.

8. 8

   The donuts should rise and start to spin around.

9. 9

   They will turns into round balls and float to the top.

10. 10

    Once they're a nice fox-brown, take them out of the oil and place on a rack or similar to remove any excess oil.

11. 11

    Sprinkle on some powdered sugar, and they're done.

* Per serving · 4 servings · Values may vary.

No additional tips available.