- 1 package of active yeast
- 1 cup lukewarm water
- 7 1/2 tsp sugar
- 1/4 cup milk
- 4 tbsp butter
- 1/8 tsp salt
- 3 cups flour and some for kneading (about 1/2 cup)
- Take the warm water and add the yeast and sugar. Set aside to activate. This’ll take about ten to 15 minutes. The important thing is that it starts forming foam because
that’s how you know that the yeast is viable.
- Add milk, salt and melted butter to the yeast mixture and lightly mix. Transfer your mixture to a large bowl with exactly 3 cups of flour and mix for five minutes with a wooden spoon. Now, keep in mind that the dough is going to be very sticky but that’s ok. In fact, it’s good because the pinisi won’t be so tough. Instead, it will be soft and great. Another thing to note is that you have to work with this dough very fast. Sprinkle some flour on your work surface and place a portion of the dough (about a palmful) to which will have to roll between your hands and long stretched dough. Once long enough, hold the center and grab one of the end piece and spin around the other. Place this on a greased pan, cover with a wet towel or wet paper towel and let it rise in a warm area.
- This should take about an hour. If you’re wondering who those two are, they’re my brothers. The one wearing green is Mark while the smaller one is Matthew.
- Once doubled in size, deep fry until golden brown and sprinkle some white sugar, a mixture of white sugar and cinnamon or parmesan cheese.
Credits to: shanmaycooks.blogspot.com/2010/02/pinisi-twisted-donuts.html?m=1