Steps

• Grate the citrus peels and place them in a bowl with the sugar, mix well and set aside.

• Put the water and milk in a container and add the yeast, dissolve completely.

• Pour the flour onto the work surface in a fountain shape, meaning make a large hole in the center, place the butter in pieces, sugar, and eggs in the center and work these ingredients.

• Put the salt on the flour, then as you work the inner batter gradually gather the flour by adding the milk little by little.

• Work until the dough is smooth, add a bit of flour to avoid sticking too much to your hands, make a ball, cover with a bowl and let rest for an hour.

• After the time has passed, take the dough and work it a little making a sort of pirlatura, meaning stretch it with your hands to form a rectangle, without pressing and stressing the dough, and roll up.

• Form a ball again and let it rest covered for another hour.

• Repeat the pirlatura and let rest for 30 minutes.

• After the time has passed, divide the dough into pieces of about 3.5 oz, make rods about 12 inches long and close them by overlapping the ends.

• Let the doughnuts rest on a baking paper sheet dusted with flour, cover with a cloth and let rest for 20 minutes.

• After the time has passed, heat about half a liter of oil in a pan, it should be abundant.

• Cook the doughnuts until golden brown and turn them, the temperature should not be too high, around 311°F, otherwise they won’t cook well inside and will darken outside, a lighter line should form around them.

• Drain the doughnuts on kitchen paper then in a container put some granulated sugar and a bit of vanillin, mix well and roll the doughnuts.

  Bon appetit

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