Doughnuts

Knead the dough 200 g flour with the yeast dissolved with a few tablespoons of lukewarm milk, formed a dough and let it rise, covered, until will have doubled its volume.

Meanwhile, sift the flour on pastry Board rest, placing it in fontana, formed a recess in the Center and put the eggs, salt, the remaining milk, the butter and the sugar and mix the ingredients well until you get a homogeneous mixture.

Carefully fold the leavened dough and knead the mixture for a long time and vigorously.

Let the dough rise again, covered with a tea towel in a warm place for about 1 hour.

After this time you work the dough again, let it rest again, then divide into pieces of 50 g each, which give a rounded shape.

Roll out the dough balls with the rolling pin, place in the center of each spot a teaspoon of jam and close it well, so that it is perfectly round.

Align the doughnuts on a cloth sprinkled with flour, mash lightly, cover with another towel and let them rise until they will have doubled their volume.

At this point put them, a few at a time, in a pan with hot oil (180 degrees), close it and let them cook for 3 minutes, then remove the lid, turn the doughnuts and cook the other side for 3 minutes.

Lower the heat and continue cooking for 2 minutes, then drain the donuts and then toss them on a piece of blotting paper, why lose excess absorbed grease.

Let them cool on a rack, then sprinkle them with powdered sugar.

There are two other methods, the simplest of the former, to prepare the doughnuts.

Second method: roll out the dough into a 1 cm thick layer and cut it to 7 cm in diameter.

Put in half a teaspoon of jam, cover with remaining discs, pressing well along the edges, brushed with a little water.

Third method: stuffed Donuts just after firing, putting at the Centre of each a little jam with the help of a cloth pocket.