• In a medium bowl mix dry ingredients: flour, yeast, and sugar. Mix it with spatula then add egg yolks. Continue mixing the dough, add milk, olive oil and butter. Eggs and milk will work best if they’re room temperature – it will help the dough come together more smoothly and rise better.
• When all the ingredients are mixed, it’s time to knead the dough until it’s smooth and elastic – it will help to develop the gluten and make for a much better donut texture in the end. It should take around 5-7 minutes.If you find the dough too sticky, lightly flour your hands and the surface while kneading.

  Try to form a rounded dough. Cover the mixture with a kitchen towel and put aside somewhere warm to raise for about 2 hours.
• Divide the dough into 6 portions. Roll each portion into a ball, flatten it into a small discs and place onto a parchment paper. Sprinkle the surface with flour and cut out rounds using a round cutter (use ¾ inch cutter).

Frying:

• Preheat a dish filled with vegetable oil or a deep fat fryer to 350°F – 375°F (190°C). If the oil is too hot, donuts will brown quickly on the outside but remain raw inside. If it’s too cool, they will absorb excess oil.and carefully place each donut. Fry 1-2 at a time for about 2 minutes then flip to the other side.

  After frying, place donuts on a wire rack – this will help the air to flow freely around them and prevent your donuts from getting soggy.

To make the icing:

• To make the icing, add water to icing sugar and mix it slowly. You can also add a splash of orange juice or zest to add some extra flavor. You can also experiment with food coloring to create different shades of pink or orange (or any color you want!).

  Aim for a thick but pourable consistency. If it’s too runny, add more icing sugar. If too thick, add a tiny bit more water.

  Once the icing is ready, pour it over each donut. Add the sprinkles immediately after glazing the donuts while the icing is still wet so they stick well.