Fluffy Portuguese Olive Oil Fritters

Directions

1. 1

   In a small bowl, combine half the yeast with the sugar and mix together.

2. 2

   Add warm water (around 35 °C / 95 °F), stir in the remaining yeast, and work with your fingertips until fully dissolved. Let rest for 10 minutes until the mixture is frothy and active.

3. 3

   In a large bowl, make a well in the flour and add the eggs one at a time, mixing thoroughly after each addition.

4. 4

   Pour in the olive oil, salt, and warm milk, then add the activated yeast mixture. Stir until a cohesive dough forms.

5. 5

   Turn the dough onto a floured surface and knead vigorously for 25–30 minutes, adding flour as needed, until the dough is smooth and elastic.

6. 6

   Shape into a ball, place in a lightly oiled bowl, cover with a clean cloth, and let rise in a warm spot for 1 hour until doubled in size.

7. 7

   Scoop tablespoon-sized pieces of dough, roll into balls, then gently flatten each piece so the center is thin and the edges remain thicker.

8. 8

   Heat vegetable oil to 170 °C (340 °F) in a deep pan. Fry in small batches for 2–3 minutes per side until evenly golden.

9. 9

   Drain on paper towels and dust with powdered sugar or cinnamon sugar. Serve warm.