Quick crocuses from the ridge

Ingredients: 40 g of fresh yeast, 900 g of sharp flour + about 100 g soft for removing and shaping, 4 whole eggs, 300 ml of yoghurt, 200 ml of water, 150 gr of sugar + about 150 to roll in donuts, 150 g margarine + 100 for coating.
Preparation: Sprinkle yeast in lukewarm water and place a spoon of sugar. In the bowl pour the sharp flour, yoghurt, eggs, the rest of the sugar, melted margarine and yeast that stayed for a few minutes. Combine the dough so that it is soft and sticky. Make it well with a wiper, and let it stand for an hour to double.
When the dough has grown, sprinkle with a soft flour working surface, purify the dough and smooth it slowly and slowly. Sprinkle again the flour and dough and spread it to a thickness of 1 - 1.5 cm. Using a glass, take out the donuts and lay in a bowl that you have coated with another margarine. Make sure that space between the donuts remains, as it will grow a lot, and for that reason you will definitely not stand in one clump.
Leave the first rag with a donut to stand for 15 minutes, then turn on the oven to warm up to 180 degrees. Only then take a second round of donuts, so that you do not have to reschedule them if you practice them when you first.