FLOUR TYPE 0 MANITOBA 750 G

Type 0 soft wheat flour, for panettone, focaccia, doves, donuts and large leavened products. Krapfen/Donuts - 500g Manitoba flour - Strawberry jam - 80g of butter or margarine - 75g of sugar - 125g of milk - 125g of water - 25g of brewer's yeast or 10g of dry yeast Method: In a mixing bowl, mix the sugar and softened butter or margarine. Add the brewer's yeast previously dissolved in the water and the milk, finally the flour. Mix well until a smooth and homogeneous mixture is obtained. Leave to rise for about two hours. Roll out the dough to a thickness of one centimeter with a rolling pin and use a glass to make circles from the dough. Place them on a baking sheet and let them rise for another 30 minutes. Meanwhile, in a saucepan, heat the seed oil. Fry the donuts in oil, finally fill them with strawberry jam and sprinkle with icing sugar.