This type of doughnut, 'buñuelos' in Spanish, is a typical Spanish confectionary item. The recipe below is for making homemade 'buñuelos' with ingredients to make approximately four dozen.
Doughnuts, fried in extra virgin olive oil and sprinkled with sugar.
Dissolve the yeast in the water in a deep recipient and pour in the flour little by little, add a pinch of salt and mix everything together until you have a soft dough. Then, leave the dough to rest until it rises. To make them by hand requieres a bit of practice, if you need help you can use a small ladle to give you an even round shape.
Heat the olive oil in a deep recipient on a high heat. When the oil is very hot, grease the ladle with olive oil so the dough doesn't stick and submerge it in the hot oil. Fry them quickly, taking them out as soon as they are golden.
Drain them of any excess oil by putting them on absorbant kitchen paper and sprinkle them with sugar. They are best eaten hot and even better still with a cup of melted chocolate to dip them in.
Recipe taken from: March, L., Ríos, A., El libro del aceite y la aceituna, Alianza, Madrid, 1989.