200 g granulated sugar (divided: 100 g for the dough, 100 g for coating)
50 g lard (at room temperature)
30 g fresh yeast
A pinch of salt
Vegetable oil for deep frying
Instructions
In a mixing bowl, combine the sifted flour, 100 g of the sugar, the salt, and the room-temperature lard. Dissolve the yeast in a small amount of lukewarm water, then incorporate it into the mixture. Knead while gradually pouring in the remaining water until a smooth, uniform dough is formed. Cover the dough with a cloth and let it rise for about 1 hour, or until doubled in volume.
After this time, divide the dough into pieces weighing approximately 50 g each. Shape each piece into a ring (doughnut) and leave them to rise for another hour.
Once the doughnuts have doubled in size, fry them a few at a time in plenty of hot vegetable oil preheated to 170 °C (340 °F). Flip them occasionally until puffed and golden brown on both sides, then transfer to paper towels to drain excess oil.
While still warm, roll the fried doughnuts in the remaining granulated sugar to coat thoroughly, then serve.
