1) Dissolve the yeast in 100 ml of milk lukewarm with a pinch of sugar; let it sit until the surface of the liquid it will be a little foamy. Pour the flour in a large bowl and stir in a pinch of salt and it sugar remained.

2) Join the butter soft into small pieces, theegg, then pay the milk with the yeast mixed with the milk advanced. Scented with a little zest of Orange grated and work the ingredients for a long time.

3) Form a smooth ball and knead it again on the lightly floured surface, finally transfer it to a large bowl, cover it and let it rise in the refrigerator overnight.

4) Take the dough and roll it out with a rolling pin to 1 cm thick.

5) With a 5 cm diameter pastry cutter, cut as many discs as possible (quickly rework the scraps of pasta, roll out the dough again and cut out more discs).

6) Transfer the discs on several lightly floured plates, cover them and let them rise at room temperature for 30-40 minutes.

7) Heat abundantly peanut oil in a pan and fry i donuts, a few at a time, until they are golden on both sides.

8) Drain them gradually with a perforated scoop or a spider, then immediately roll them in caster sugar, so that it adheres well. Stuffed with the raspberry jam, helping you with a pastry bag with a long filling nozzle.