Donuts! 

5 grams of  yeast ~= 1 tbsp yeast
1/2 tablespoon  water , lukewarm
37.5 grams of  butter = 1/6 cup butter
2 cups  milk
1/2 cup  granulated sugar
1/2 teaspoon  salt
1  eggs
6 cups  flour

Glaze
37.5 grams of  butter
2.5 cups  powdered sugar
2 tablespoons  water
sprinkles 
food coloring
1 liter  canola oil , for frying

Yield: About 10 donuts

1)  Place yeast in a bowl and pour over the lukewarm water, 37 degrees, and dissolve the yeast in the water. 

2)  Melt the butter in a saucepan, pour over the milk and allow to cool to 37 degrees. 

3)  Pour mixture from (2) over yeast and add sugar, salt, eggs, and about 3 cups of the flour. 

4)  Stir to a smooth paste, then add remaining flour, little by little. Knead the dough a few minutes and let it rise until doubled in size in about an hour. 

5)  Turn out dough onto floured surface, roll out to about 1 inch thick plate. Take the help of projecting out the circles and get out of a hole in the center of each circle. Let them rise until doubled in size. 

6)  Heat oil to about 180 degrees in a frying pan. Deep-fry the fermented rings beautifully golden brown about 1 minute on each side. 

7)  Let donuts drain on a paper towel. 

8)  Melt the butter to the glaze and allow to cool. Stir in powdered sugar, water and food coloring. Dip donuts in the glaze and decorate with sprinkles. 

Recipes: Linnéa Seidel  Photo:  http://i.imgur.com/4RPKp.jpg