For the dough
1 and ½ cups (240 g)
1 teaspoon salt (8 g)
¼ cup whole milk (60 ml)
1/3 cup Soya Canola Oil (80 ml)
½ cup warm water (125 ml)
1 egg
In the mixer with the paddle mix the sprinkles, salt, milk and oil.
Then add the lukewarm water in a thread and the egg until a homogeneous cream is formed, pour into a piping bag with a round flat nozzle and drip into the shape of donuts.
Bake in the oven with the paddle.
Bake in a preheated oven at 175°C for about 25 minutes or until dry without browning.
Variation: To make the sweet cookie, substitute sour starch for the sweet starch.
