Necessary products: 125 ml of fresh milk 100 grams of yoghurt 100 ml of lukewarm water 7 grams of dry yeast 2 eggs 80 grams of melted and chilled butter 2 tablespoons of liquid honey 1 teaspoon of salt 1 tablespoon cinnamon 600 grams of flour, extra for mixing frying oil 200 grams of powdered sugar + 1 teaspoon of cinnamon powder for donuts, mixed

Preparation:

In a suitable bowl, in lightly warmed milk, stir the yeast, a little of honey and three tablespoons of flour. Leave aside until the mixture rises. In another vessel the eggs, yoghurt, lukewarm water and the remaining honey mix well. In a large bowl, sift 400 grams of flour, stir salt and cinnamon, and a well is formed in the middle. In the well, gradually drip the yeast, the eggs with the milk and the butter, while stirring with a wooden spoon. Mix a smooth, very soft and non-stick dough. Put the finished dough in a large bowl, greased lightly with oil. Cover with transparent foil and allow to rise to 30 minutes. The dough is then rolled over a 1cm thick gilded surface of a crust and cut into circles with a ring or glass of 8 centimeters in diameter. Each circle cuts a second circle with a small disk. The donuts thus prepared are placed on a well-grained fruit and covered with nylon. Allow to seed very well as they double up their volume. Not a very wide, but deep pan is placed on the hob, and there are two fingers for frying. Heat to medium temperature. The donuts are fried and placed on kitchen paper to make up for excess fat. As soon as they are still, but still warm, they are poured into the cinnamon powder of sugar. Served with a glass of fresh milk.

Credit: Easy Recipes