We start by weighing the flour and yeast, then we sift them. In a saucepan we put the water, the butter, the pinch of salt and the teaspoon of sugar. We put it on the fire until it boils. We add the flour at once, lower the heat and stir until we obtain a dough that comes off the walls.
Remove from the heat and let it warm. Out of the fire we are adding the eggs one by one, beating with electric rods after adding each one and not adding the next until the previous one is not well dissolved in the mass. We will obtain a smooth and homogeneous dough. We let the dough rest for half an hour.
We heat oil in a frying pan and with two teaspoons of coffee (as small as possible because the dough grows a lot when fried) we are forming balls that we will fry until they are golden brown. As the fritters are done, we will deposit them on a plate covered with kitchen paper, so that it absorbs the excess oil. We batter them in sugar and serve them immediately.
Frying the fritters is the most “delicate” part of this recipe. if we want them to be rounded. My trick is to smear the spoons with oil, so the dough doesn’t stick. For this I have a glass of oil in which I dip the spoons before making each donut, it is a bit laborious but that way they are perfect.