Donuts (2) (Krapfen (2))

Melt into a cup with warm water and yeast in a bowl add to 50 g of flour.

Knead with warm water until you obtain a smooth dough, which should rise for 15 minutes, doubling.

On the cutting board put the remaining flour, then add salt and sugar, and a fountain.

One hundred break eggs and mescolale the soft butter in small pieces.

Mix well and add the leavened dough, working until it sticks more to the cutting board.

Flour the dough ball and put it to rest in a bowl covered with a cloth.

Rise for 2 hours.

Then put the dough onto cutting board, lightly beating with the Palm sgonfiala, and tirala with the cinnamon, obtaining a high cm 1 puff/2.

With glass cut out about 20 discs, even lay on half of them a tablespoon of custard, moisten the edges and cover with remaining discs disks.

Press the edges so you solder well and let stand in warm place for 15 minutes.

In a cast iron pan high edges heat plenty of lard and when is piping hot lay with a shovel two or three Doughnuts at a time.

Brown 2 or 3 minutes per side, then pass them on paper towels and sprinkle with powdered sugar.

You can use the apricot jam or peaches instead of custard.