Updated: Jun 13, 2020
This recipe is relatively easy and the best breakfast treats I've had in a while. It's light with a croissant-like texture
1/4 cup of warm milk
3/4 tsp yeast
2 whole eggs + 1 egg yolk
1 3/4 cup of flour
1/4 cup of sugar
4 tbs butter
Vegetable oil for frying
pinch of salt
Create your base by combining the yeast and warm milk and allow the yeast to bloom. Then whisk in one whole egg and 1/2 cup of flour. When you have the smooth consistency of pancake batter set aside in a warm spot for 30 minutes then add another 1/2 cup of flour.
Beat the leftover 1 egg and 1 egg yolk and add to the base and mix with a wooden spoon. When smooth, add the sugar, salt, and remaining 3/4 cup of flour and mix to combine. Turn your dough out onto a floured surface and knead for 15-20 minutes until smooth and elastic.
Once the dough comes together knead in the room temperature butter and knead for another 10-15 minutes. Don't be alarmed if it seems to wet it will tighten up as it rises.
Cover the dough with a kitchen towel and let it rose for about two hours. Then stretch, refold the dough, and cover the bowl with cling wrap. Allow it to rise overnight- at least 12 hours, in the refrigerator.
Roll the dough into a log with about a one-inch diameter and cut into 6-8 pieces. Cover them with a towel and allow them to rest for another hour.
Heat a few inches of vegetable oil in a saucepan to 350 degrees fry them until they float flipping them occasionally.
You can serve them plain, covered in powdered sugar, or filled with pastry cream or fresh whipped cream!