Golden Dumpling
To prepare these delicious nut doughnuts, the beginning is essential. First, we take care of the milk, which should be well heated but not hot. We add sugar, salt, and yeast, stirring gently to ensure that the yeast dissolves completely. We let the mixture rise for about 10-15 minutes until it becomes frothy on the surface, a sign that the yeast has begun to work.
In a large bowl, we put the flour and add the grated lemon zest, which will give the dough a fresh and pleasant aroma. After obtaining the milk mixture, we slowly pour it over the flour with lemon zest, stirring continuously to avoid lumps. It is important to obtain a consistent dough, similar to that of a sweet bread, which should be elastic and not stick to the hands or the edges of the bowl. We knead the dough vigorously, slapping it on the table a few times to activate the gluten in the flour, and then we let it rise in a warm place until it doubles in volume.
Once the dough has risen, we turn it out onto the work surface, where we roll it into a thick sheet about 5 cm thick. Using a knife or a pastry cutter, we cut the sheet into strips 4 cm wide, and then each strip into squares of 4x4 cm. We prepare a deeper baking tray that we generously grease with melted margarine, ensuring it is evenly covered to prevent sticking.
We melt the 250 g of margarine and let it cool slightly. Each square of dough is dipped in the melted margarine, then placed next to each other in the tray. On the first layer of dough, we sprinkle the filling made from 500 g of ground nuts mixed with sugar to taste and freshly squeezed lemon juice. We continue to alternate the layers, placing a new layer of margarine-soaked dough squares followed by filling, repeating this process until we finish the ingredients. The last layer will, of course, be nuts.
Once we have finished assembling the doughnuts, we preheat the oven to low heat and let them bake for 40-50 minutes, or until they become nicely browned and golden on the surface. When they are ready, we take the tray out of the oven and, using a wider spatula, carefully lift them out of the tray. These doughnuts will break apart easily but will remain united, forming a delicious dessert. We let them cool slightly before cutting and serving in pieces, perfect to be enjoyed alongside a cup of tea or coffee. Bon appétit!
Ingredients: Necessary for the dough: 700 g flour, 40 g fresh yeast, zest of one lemon, grated, 80 g sugar, 1 pinch of salt, about 500 ml milk, 250 g melted margarine or melted lard. Filling: 500 g ground walnuts, sugar to taste, juice of one lemon.
