Recipe Index

Ingredients

• 2 teaspoons instant yeast
• 1 1/2 cups warm whole milk
• 1 tablespoon white sugar
• 1 teaspoon salt
• 2 cups all-purpose flour
• 3 tablespoons cornstarch
• Vegetable oil, for frying
• Cookie butter spread, according to taste
• Crushed cookies, according to taste
• Pistachio sauce, according to taste
• Chopped pistachios, according to taste

Method

1. Stir the 2 teaspoons of instant yeast into the 1 1/2 cups of warm whole milk in a large mixing bowl until the yeast dissolves completely.
2. Add the 1 tablespoon of sugar, the 1 teaspoon of salt, the 2 cups of flour and the 3 tablespoons of cornstarch to the yeasty milk and mix the lugaimat batter with a dough hook until a stretchy dough forms.
3. Cover the lugaimat dough bowl and leave it in a warm place for 1 hour until the dough has doubled in size.
4. Heat vegetable oil in a frying pan to 325°F while the risen lugaimat dough rests in its covered bowl.
5. Transfer the doubled lugaimat dough to a piping bag and pipe small balls of dough directly into the 325°F oil, snipping each ball free as it drops.
6. Fry the piped lugaimat balls until they are golden brown all over, then lift them from the vegetable oil and drain the crisp donuts on a wire rack.
7. Serve the warm lugaimat donuts piled up with cookie butter spread, crushed cookies, pistachio sauce and chopped pistachios added over the top to each eater's taste.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data