Dough for donuts

Mix the flour, sugar, salt and yeast in a bowl. Here's a tip that will surely help you: always sift the flour to avoid lumps in the dough.

Add the butter at room temperature, the eggs and little by little the milk and work the dough well on the table. When kneading, always remember to do it with firm and constant movements to obtain a very elastic dough.

Let the dough rest for 2 hours, covered with a clean cloth in a warm place. During this period, the yeast works its magic and the dough should double in size.

After the resting time, roll out the dough with a rolling pin to a thickness of 1 cm. Cut the donuts with a round cutter and make a hole in the center with a smaller cutter. Here, a detail: you can use a bottle as a rolling pin and the mouth of a glass to cut if you do not have the specific utensils.

Fry the donuts in hot oil until golden brown. Remember, it is essential to control the temperature of the oil so that the donuts do not burn. The oil should be hot, but not smoking.

Sprinkle with powdered sugar to decorate if desired.