Mosto: 1/2 liter
Brewer's yeast: 30g
Oil: 120 gr
Sugar: 120 gr
Anicini: 25 grams (or raisins: 100 gr)
Farina: enough (just over one kg)
Dough: 25 gr. of yeast dissolved in 1/2 cup of water and a teaspoon of zicchero. Knead and let rise several hours.
Knead the dough with the remaining ingredients. Stir the mixture for about 10 minutes. Prepare the donuts (about 150 gr. Of pasta each). Brush with beaten egg (optional). Let rise at least a couple of hours (depending on the season, however, the donut needs to double and be soft to the touch). Cook for 20 minutes in the oven at 180 °.
The donuts are very good if stuffed with Nutella.