Banana Doughnuts

Ingredients:

500 g flour
300 g sugar
400 ml milk
3 bananas, mashed
2 eggs
2 tsp baking powder
Oil

Preparing:

Stir mashed bananas with sugar, eggs and milk.

Mix apart, flour with the baking powder.
Add flour to the banana mixture and stir well until a dough forms.

Fry spoonfuls of the mixture into hot oil.
Remove fritters, remove excess oil and decorate.

Doughnuts

Ingredients:

1 kg yucca
1/4 kg grated cheese

Syrup:

1/2 l water
1/2 cup sugar
3 cinnamon sticks

Preparing:

Make smashed yucca.
Mix it with the cheese.

Make small balls.
Fry them in boiling oil until they gild.

Cook in low fire the water with the sugar and the cinnamon.
Retire of the fire when it is on the verge of caramel.

Dip the small balls in the honey.

Foliberta's Doughnuts (Rosquinhas da Filiberta)

Ingredients:

200 g flour
100 g butter
100 g sugar
80 g glass sugar
3 tbsp milk
1/2 tbsp baking soda
1/2 tsp lemon juice
1 egg white
Grated rind of 1/2 lemon

Preparing:

Dissolve the sugar with milk in a pot to the fire.
Retire of the fire and let cool at room temperature.

Add the butter, the flour, the grated and baking soda.
Mix well until obtaining a homogenous pastry.

Form doughnuts and place in a greased tray.
Bake at 170°C (350°F) for 15 minutes.

Beat the sugar glass with the lemon juice and the egg white.
Sprinkle the doughnuts with glass and let cool.

Doughnuts with Strawberries Sauce

Ingredients:

Doughnuts
250 g strawberries
1/2 cup raisins
1 cup water
60 g butter
80 g sugar
1 tsp orange rind
250 g flour
3 eggs.

Salsa
80 g sugar
80 ml water
2 tbsp cognac
Oil

Preparation:

For the Doughnuts
Warm up the butter, the sugar, the raisins and the grated rind of orange in a pot and let boil.
Add the flour, removing constantly until it is mixed well.
Let cool and add eggs little by little beating well.
Reserve.


For the sauce:
Warm up the sugar and the water until dissolving completely.
Add the strawberries and let it boil to untimed fire during 5 minutes
Beat it for 5 minutes.
Add a few drops of cognac.


Warm up oil and incorporate small balls of mass.
Fry until they are swollen and they gilded.
Let dry and dust it with glas sugar.
Serve with the sauce.