Mix thoroughly the flour, the poppy seed flour, a pinch of salt and 35 g powdered sugar in a mixing bowl.

Warm up the milk, add 5 g powdered sugar and crumble the fresh yeast into it.  Allow time for it to grow.

When the yeast has grown, add it to the flour together with the egg yolks and 3 tablespoons of rapeseed oil. Mix them all together and knead the dough for 3-4 minutes.

Sprinkle the kneaded dough with a little flour and then cover it with a foil. Let it rise half its size in a warm place.

Roll out the leavened dough on a floured surface to 2 cm in thickness and then shape the doughnuts with a cookie cutter 5 cm in diameter. Then let the doughnut shapes rise for 20 more minutes.

When the doughnuts have risen the second time, thin their middle quickly, and then fry them in hot rape seed oil. It is important that you place the doughnut in the oil with the side where you have thinned the dough.

Sift 100 g powdered sugar and mix it together with 2 tablespoons of Sour cherry balsamico. Your icing will be brighter in color if you add a pinch of beetroot powder but you may want to skip that. You should prepare the icing no sooner than having the doughnuts dipped into it or else it will freeze too quickly.

Dip the cooled doughnuts into the icing, letting it set on them.