Steps to make the fried donuts

• First, take the butter out of the fridge at least half an hour/one hour before using it, to make it soft. Now prepare the starter in a small bowl. Put the warm milk and crumble the fresh yeast and sugar inside, mix everything well and let it rest for at least 15 minutes.

  Take the stand mixer and sift the all-purpose flour and Manitoba flour inside, add the eggs and the zest of 1 lemon. Also add the packet of vanilla and start kneading with the hook.

  

• Then add the starter prepared beforehand with yeast, milk, and sugar and knead a little more so that the ingredients blend well. Now add the butter in pieces and a pinch of salt. Knead everything for about 10 minutes. The dough should be well kneaded and detach from the bowl of the stand mixer.

  Sprinkle the work surface with flour, shape the dough so that it forms a round ball and let it rise in a bowl, covering it with plastic wrap, in an off oven with the light on.

  

• After 3 hours take the dough back (it must double in volume). Flour the work surface and start rolling out the dough with a rolling pin. Use a pastry cutter to create circles and then make the central hole with a bottle cap or with the tip of a pastry bag like I did.

  Cut pieces of parchment paper and place the donuts ready to be fried on top. Let them rise for another half hour covering the tray with plastic wrap.

  

• Heat some oil in a pot with high edges. When it is hot, dip the donuts in it. Don’t cook too many at once; I cooked two or three at the same time. Dip them with the parchment paper and you can easily remove it with tongs.

  They should be golden on both sides, turn them often. It will take about 3 minutes. When they are cooked, drain them and pass them directly in granulated sugar. Your donuts are ready to be enjoyed!