• 200ml of warm milk
• 15g of brewer's yeast
• 60g of sugar
• 75g of sunflower seed oil
• 2 eggs

the grated peel of half an orange and lemon

a sachet of vanillin

• 550g of half 00 half manitoba flour

Pour the warm milk into a large bowl and crumble the brewer's yeast. Mix well and let it melt, then add the sugar, sunflower seed oil, 2 eggs, the grated peel of half an orange and lemon and a sachet of vanillin.

We begin to mix and add the flour little at a time until it is all incorporated. When the dough is complete, dust the work surface with flour and continue kneading with your hands until you obtain a soft and elastic consistency.

We place the donut dough in a bowl with the bottom dusted with flour, cut in a cross, cover with cling film and a cloth. Let it rise in a warm place for 2-3 hours until the volume has doubled.

Once the time has passed, we knead the dough for a few minutes, sprinkle with flour and roll out with a rolling pin to obtain a sheet at least 1.5 cm thick.

Then create the disks with a mold of at least 8 cm in diameter and let them rise for at least 9 hours.

I advise you to prepare them late in the afternoon, make the discs in the evening after dinner and let them rise overnight.

Then as soon as the oil is hot we fry them. They will swell and after draining a little oil on absorbent paper, pass them in sugar. They should still be warm at this step.