Dough consistency: The dough should not be too runny, it should have a fluid but dense consistency.
Fertilization: It is important to let the dough rest long enough for it to ferment.
oil temperature: Frying oil should be hot enough; If the oil is too hot, the outside of the donuts will fry immediately but the inside will remain raw. If it is not hot enough, the donuts will sink into the oil, the dough will stick and absorb too much oil.
Frying: The donuts should be fried evenly on all sides, turning them when necessary.
syrup temperature: Sherbet should be poured while the donuts are hot, and it is important that the sherbet is hot.
resting: After pouring the sherbet over it, it should be left to rest for a while, this will ensure that the sherbet is fully absorbed and the bites soften.
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