Make sure you don’t skip the rising step. Properly rising the dough will create a light and fluffy donut, rather than a dense one.
150 ml (⅔ cup)
Egg
1
Butter
50 g (2 tablespoons)
Flour
500 g (4 tazze)
Sugar
50 g (¼ cup)
Dry yeast
7 g
Custard
sugar to cover
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