The Pure Olive Oil makes these donuts wonderfully moist and particularly easy to digest.
Dissolve the yeast in warm milk,then add the flour, sugar, salt and oil. Mix together well incorporating the eggs. Knead for 5 mins. Cover the dough and allow to rise for 2 hours. Flatten the dough by hand and then roll out on a previously floured work surface until 5 mm in thickness.
Cut into circles of 5 cm. Allow these to rise for a further 45 mins. Heat the oil in a fryer and fry the donuts for 3 mins. Allow to cool on paper kitchen towel and then fill with Apricot or Wild Berries Crema di Frutta BIO.