Ruby Krapfen

Mix and let rise until it triples its volume.

Add to the risen dough flour, eggs, milk, butter, sugar and orange paste. Knead. Add salt and knead again until the dough is smooth and homogeneous. 

Let the dough rest for 30 minutes in an oiled bowl. Roll out the dough to a 1 cm thickness and let set in the fridge. Cut with an inox ring and deep fry the bomboloni. Fill with ruby filling