For the doughnuts, knead all the ingredients together well with a mixer for about 8 minutes. It should make a slightly firmer dough that will come away from the bottom of the bowl as you knead.
Knead until it has a smooth surface. Then let the dough rest for about 5 minutes with the lid closed. Weigh out pieces of dough (50 grams) and shape into a ball.
Place a crockery rug on a baking tray, dust well with maizena (cornstarch) and rub with your hand.
Dip the bottom of the round dough pieces briefly in the cornstarch and place them on the dusted dish. Make sure that there are no more than 9 pieces on a baking tray.
Cover the doughnuts with a plastic bag (it is best to put the baking sheet in two fresh garbage bags!). Make sure that the bag does not touch the doughnuts.
Let dough slowly rise at room temperature for about 3 hours (Important!). Half an hour before baking, remove the plastic bag to allow the surface to dry a tiny bit.
Heat fat in a large, wide saucepan with a lid. Make sure that the fat is not too hot! (Important!) Medium heat of the stove is enough! Carefully place doughnuts, top side down in the fat, and place the lid on top.
Do not open the lid for at least 1 minute, this is the only way to get the light edge! After the doughnuts have a light color, turn them to the other side with two forks.
Leave the lid off now. Doughnuts