Soften the yeast in a little tepid water, add half of the flour, shape into a ball, put in a bowl covered with a moist cloth and let rest a couple of hours. Pour the rest of the flour onto a board, add the risen dough, a whole egg, oil, the sugar, milk and salt, mix and knead, then let rest until double in size. Take a portion and shape into a ball, make a hole in the middle, fill with jam, raisins, or hazelnut cream and then close again. Repeat with the remainder of the dough.
Line a baking tin with parchment paper.
Rub a little oil into the doughnuts and set on the prepared tin leaving some space between them so they do not stick together.
Let rest for an hour and then bake at 180°C for 25 minutes. Dust with powdered sugar before serving.
Recipe from Agritur Renetta