2 eggs + 2 egg yolks
A pinch of salt,
15 g fresh yeast
I tsp vanilla essence
Oil for frying
Dilute yeast in luke warm milk.
Mix all the ingredients to get a stiff dough .
Cover the bowl with a damp cloth & keep aside for 2 hours.
Make marble sized dough balls & keep aside for another 2 hours.
Must leave space inbetween the balls & must cover with a damp cloth
Deep fry mini Bottereaux, till it turns golden brown.
Turn over & fry the other side.
Remove using a slotted spoon & drain on a kitchen paper.
Toss them in granulated sugar / icing sugar.