Nathan Hicks

Nathan Hicks

2nd April 2017
Nathan Hicks


Portgusee doughnuts


  • 4 Eggs
  • 8 grams active dry yeast in 1/4 cup of water
  • 4 strips lemon peel in 1 cup of warm milk
  • 1/3 cup sugar
  • 4 cups flour add a pinch of salt


Mix 8 grams of yeast in 1/4 cup of water
Put 4 strips of lemon peel in warm milk
Add 4 cups of flour to a large bowl that you can let the dough rise in
Add 1/3 cup of sugar
Add pinch of salt less than a teaspoon
Add yeast mixture
Add milk and lemon mixture stir together until dough is stretchy
Knead the dough
Let dough rise in a warm area for about 2 to 3 hours
Knead dough again
Let rise for half an hour to 45 minutes
Once ready break off egg size balls and press till flat and thin
Fry in vegetable oil

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