These donuts are very sweet when they are smaller than usual. Even in Montenegro, donuts of this size are offered as a welcome. When you come to visit, they offer you donuts from the door (in Montenegro they call them "Priganice"). The recipe for these beautiful, puffy donuts is more than simple.
◘ 800g flour
◘ 3 eggs
◘ 1 teaspoon of salt
◘ 1 tablespoon of sugar
◘ 400ml of lukewarm water
◘ 1 yeast of 40gr
Way of preparation: In a bowl, mix 3 eggs, 400 ml of lukewarm water, 1 tablespoon of sugar, 40 g of yeast, 300 g of flour. Stir in a suitable bowl and leave in the oven preheated to 50c, until it doubles in size. When it grows, you pour everything into a coarse wangle in which you will mix and later knead. In a larger bowl, when you have combined the rest of the flour and the yeast from the oven, add enough flour so that the dough does not stick to your fingers (hands). As soon as it starts to stick, leave the dough in the same bowl, about 30 minutes to rise x2. After that, put the dough on a table and knead and knead and knead. The longer you knead, the better the dough will be at the end. If the dough sticks to the table, add a little flour but just add until the dough starts to separate from the table. When you have done the dough well on the table, roll it out with a rolling pin to a thickness of about 1-1.5 cm and let it rise again for about 20-30 minutes. After that, roll out the dough to a thickness of about 1 cm and put the cut dough in the oil in the already heated oil with a cup. Fry on all sides until the dough turns slightly yellow. While the donuts are hot and moist with oil, sprinkle them with powdered sugar or serve them hot with honey or homemade jam (marmalade).
