Doughnuts “Nezhniye and classicheskiye”

Add 250ml water heated to 35-40 °С to the flour mixture and 15-25g heated butter margarine). Mix well, make ductile dough. Leave in a warm place for 50-60 minutes for fermentation until it rises in 1,5-2 times. Divide dough into small parts (40-50g). Form the doughnuts as rings or balls and leave for 5-6 min. Fry in well heated oil. Put doughnuts on paper napkin for removing the oil, sprinkle with sugar powder.