Christmas doughnut

Sift the flour (minus a tablespoon) with the yeast.

Put the butter into small pieces in a bowl, add the sugar and a pinch of salt and knock it for a long time with a wooden spoon until mixture is puffy and fluffy.

Stirring constantly, add the eggs, one at a time not adding the next until the old one will be perfectly blended and, finally, little by little, the all-purpose flour with baking powder.

Worked vigorously for a few minutes the mixture will be quite compact:.

Grease a mould ring (24 cm in diameter), flour it and shake it to drop any excess flour.

Pour the dough, which will arrive approximately 3/4 in height and level the surface.

Place the bun in the oven already warm to 180 degrees and simmer for about 70 minutes.

Before you remove it from the oven, bucatela with a toothpick: if it remains completely dry, baking is complete.

Let cake cool in the mould before sformarla.

To decorate it, stick each small fruit with a toothpick and cover the entire surface of the donut filling voids with green leaves.

You can prepare the donut even well in advance: well wrapped in greaseproof paper or locked in a tin box, the cake will keep for a week.