Fried Roman Doughnuts

Method

1. Infuse the sugar with lemon zest: mix the grated zest of one lemon with the sugar, cover, and let rest at room temperature overnight or for at least a few hours.
2. In a stand mixer fitted with the paddle attachment, combine the flour(s), the infused sugar, and the salt. Mix briefly.
3. Add the milk gradually while mixing.
4. Add the eggs and continue mixing until incorporated.
5. Switch to the dough hook. Add the butter in pieces and knead until the dough is smooth and elastic (it will be slightly sticky).
6. Turn the dough out onto a lightly floured surface, shape into a ball, and place in a lightly oiled bowl. Cover and let rise in a warm place (26-27°C) until doubled in size.
7. After rising, turn the dough out onto a floured surface. Give it a couple of folds to strengthen it, then roll it out to about 1-1.5 cm thickness.
8. Cut out rings using a round cutter (about 8-10 cm diameter), then cut out the center hole. Save all scraps for frying as well.
9. Place the rings on a floured cloth or parchment paper, cover, and let them rise again until doubled.
10. Heat sunflower oil in a deep pot to 160°C (320°F).
11. Carefully transfer the risen rings into the hot oil, using the parchment to slide them in if needed. Fry until golden on one side (the characteristic white ring will appear), then turn once and fry the other side.
12. Remove the doughnuts with a slotted spoon and drain on a wire rack for a few seconds.
13. Immediately toss the warm doughnuts in sugar until coated.
14. Serve immediately. Optionally, fill or serve with pastry cream.