Warm and crunchy doughnuts with delicate petals of the locust blossoms. Sprinkled with powder sugar, it will round up this sweet snack.
30 g (1.05 oz) sugar
pinch of salt
grated lemon rind
2 spoons oil
300 g (10.5 oz) soft flour
200 ml (6.80 fl oz) milk
100 ml (3.40 fl oz) oil
60-80 locust blossoms
10 g (0.35 oz) fresh yeast
1 teaspoon sugar
1 tablespoon soft flour
100 ml (3.40 fl oz) milk
Pour some water into a larger bowl, soak the blossoms and leave them for 5-10 minutes. Remove the water and repeat the procedure. Place the blossoms onto a dry and clean tablecloth so they are well dried. Carefully remove the flowers from the petals and the green parts.
Crumble the yeast and mix it with milk, sugar and flour. Leave it on a warm place to rise.
Separate the yolks from the egg-whites. Mix the yolks frothy with sugar, salt, grated lemon rind and 2 tablespoons oil. Add yeast, and then gradually add flour, milk and oil. At the end, mix in the whipped egg-whites and locust blossoms. Leave the batter to rise for about an hour.
Take the batter out with a spoon that you previously put in heated oil and bake the doughnuts on both sides in heated oil. Take them out on an absorbent paper kitchen towel to soak up the excess grease.
Sprinkle with powder sugar and serve still warm.
Prepare the locust blossoms a day before so they are well dried.
From this quantity of batter you can get about 100 fritters.