FOR THE DOUGH
500 g of flour
125 ml. olive oil
1 beaten egg
FOR THE ALMÍBAR (Syrup)
800 ml of water
400 g of sugar
Lemon juice to taste
FOR THE BATH OR FONDANT
400 g of icing sugar
20 ml of lemon juice
170 g of hot syrup
20 g of liquid caramel
Mix the Olive oil, eggs and sugar in the mixer and after 4 – 5 minutes add the flour. Mix until you get an homogeneous dough.
Put some Olive oil drops on the working table. Knead the dough with your hands until it is white and does not stick to your hands or the table.
Cut pieces of dough that will fit on your hands. Knead a piece until getting a long stick and make the donut by sealing the ends with a finger grip. That way it will not be open meanwhile we cook in the oven. Another way that we use in Madrid is to make a ball, cross it with your finger and enlarge it by helping the other finger with circular movements.
Place the donuts in an oven dish. Beat 1 egg and use it and paint.
Heat the oven up to 230º. Cook the rosquillas about 15 minutes.
This are the Silly Donuts
Now we´ll make the Silly Donuts to be Smart Donuts.
Let the Silly Donuts to cool out from the oven.
In a saucepan add the water and sugar, warm up to make the syrup. Bring to a boil and cook for 5 – 10 minutes. Stir constantly. When it is ready let is cool.
Dip the Silly Donuts in the almíbar and place them on a rack to drain.
Meanwhile we´ll cook the fondant. Set the icing sugar in a wide bowl, add the hot syrup, the lemon juice and the caramel. Beat well until you get a light fondant.
Dip the donuts in the fondant and let them dry in the rack. In couple of minutes the fondant will have cooled a bit and will be thicker. With a spoon pour threads on the donuts.
Now you have Smart Donuts. Enjoy both of them!