Dissolve yeast in warm water and leave for 10-15 minutes, until foamy cap. Pour into a bowl half of the flour, the sugar, pour the yeast "mash", milk, slightly damaged eggs and mix well. Now add margarine for baking and stir to evenly distributed the dough. And now, gradually adding the remaining flour, knead a soft dough. A little bit about flour. First of all, with flour be careful not to overdo it! The original recipe had flour 2.5 cups, but I got a very large eggs, so I have gone more flour - 3 cups. So start with 2.5, and then see the consistency. Measure the "right" test is that it must touch to be like the earlobe. I had a combination of the 2 types of flour - wheat bread (protein content 14%) and wheat simple (protein 11%). Increased protein content in the flour improves the texture of the dough. But basically, if you don't have bread flour, I think it is not critical. Knead the dough for 10 minutes (I kneaded in a mixer table). Leave the dough in a warm place until double in volume.

The finished dough roll out to a thickness of 1 see This is important, because if you roll out thicker (Yes, even the donuts will rise while proofing), the middle may not be grilled.

Now a round notch cut out circles. Diameter my of the excavation were Sent to 7 see the delay for 1 hour.

Fry doughnuts in hot oil (I have a special oil for deep-frying, but use ordinary vegetable oil). The depth of the poured oil should be at least 5cm. the roasting Temperature 185С. I for this purpose, always use a thermometer for sugar. Long years of training :-) taught me that, if the temperature is higher, the doughnuts quickly fry the outside but the middle may remain soggy. If the temperature is below, they are fried for a long time and during this time absorb a lot of oil and become unpleasantly greasy.

Ready donuts spread on a paper towel. When they are slightly cooled, stuff any jam and sprinkle with powdered sugar. Enjoy, my dear!