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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