Ingredients :
500 gr high pro wheat
65 gr granulated sugar
5 grams of yeast
1 gram bakerin improver
2 yolk egg
260 ml cold water
2 tbsp powdered milk
5 grams of salt
60 grams margarine
Knead all ingredients until smooth and elastic. (I mixed for 10 minutes)
Then divide the dough into 45 grams and then round it off.
Rest the dough for 10-20 minutes.
Punch down the dough and print.
Leave until it doubles in size depending on the weather, 1.5-2 hours more.
Heat oil over low heat.
Fry donuts at 150-160°c.
I use the 2 x back technique.
Once brownish yellow, remove from heat and drain immediately.
Wait for the donuts to cool and store them in an airtight container.
Topping according to taste.
Good luck.