1. Mix the salt with the flour.

2. Dissolve the yeast in the warm milk and let it react and then swell for 6 minutes.

3. Beat the eggs and incorporate the sugar, then add the dissolved yeast and melted butter.

4. Gradually pour in the flour mixed with salt to incorporate it into the liquid mixture.

5. Reserve the dough in a temperate place, covered with a clean cloth for 1 hour so that it doubles in volume.

6. Form balls of dough and place them on a floured tray.

7. For the second rise of the dough, let it rest for 30 minutes.

In the meantime, heat the fryer.

8. Remove excess flour and plunge the donuts into the fryer.

9. When they are golden (about 10 to 15 minutes), drain them on paper towels and sugar them.