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BAM Cake converter 
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Ingredients:
- 500 g flour
- 50 g fresh yeast or 2 teaspoons dry yeast
- 250 ml milk
- 60 g sugar
- 1 teaspoon BAM Vanilla sugar with real vanilla
- 80 g melted butter or margarine
- 2 egg yolks
- a pinch of salt
- grated peel of 1 lemon
- additional flour for kneading, if necessary
- oil for frying
- BAM vanilla sugar with real vanilla for sprinkling
- cinnamon powder for sprinkling
Instructions:
1
To prepare the yeast: In a small bowl, mix the fresh yeast with a little milk and a tablespoon of sugar. Leave to rise in a warm place.
2
Prepare the dough: In a large bowl, whisk together the flour, remaining sugar, BAM vanilla sugar, a pinch of salt and grated lemon zest. Add the melted butter, egg yolks, risen yeast and remaining milk. Knead into a smooth dough. Add a little flour if necessary. The dough should be soft and not too sticky.
3
Rising: cover the dough and leave it to rise in a warm place until doubled in size (about 1 hour).
4
Shape the doughnuts: once the dough has risen, roll it out on a lightly floured surface and shape it into elongated snakes, which should be the same thickness and length. Interlace the two snakes together and finish by pressing them into the dough.
5
Frying: Heat the oil in a deep frying pan or deep fryer. Carefully place the rolled doughnuts in the hot oil and fry until golden brown. Turn them occasionally to brown evenly.
6
Sprinkle: When the doughnuts are fried, place them on paper towels with foam to drain off the excess oil. Mix BAM vanilla sugar and cinnamon in a bowl, then roll the hot doughnuts in the mixture.
7
Serving: serve the doughnuts warm or chilled. The braided doughnuts are also a great match for the BAM chocolate spread, which can make a great dip.
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