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Pour flour into a bowl, add yeast, sugar and a pinch of salt, and mix. Add one egg, then pouring lukewarm milk, knead a fine dough.
Cover the dough with a cloth and leave in a warm place for about an hour.
After an hour, knead the dough once more and roll it out with a rolling pin. Let it be neither too thin nor too thick, about the thickness of a finger.
Remove the circles with a glass. Cover them with a cloth and leave for 15 minutes to rise. Then turn them to the other side and leave for another 15 minutes.
Fry the donuts in a larger amount of hot oil. Lower them into the oil so that the upper raised side is now facing down. As soon as they are dipped in oil, close the sherpa and wait a few moments. When the underside turns yellow (it's a matter of seconds), remove the lid and turn the donuts to the other side, but now leave them uncovered until the donuts are fried (again it's seconds). So work with every tour.
Remove the donuts with a slotted spoon and place them on a paper towel.
If desired, press the jam or Eurocream into the donuts with a syringe, or dip them in melted chocolate. And they can be easily rolled in powdered sugar.