FOR THE DOUGH
Take a large bowl, add the sugar and eggs, and mix it until you obtain a fluffy, light dough.
Prepare the coffee and, while waiting for the extraction, sieve the flours and yeast. This will make the dough even lighter and fluffier. Add the flours to the mixture of eggs, mixing with freshly brewed coffee and peanut oil, stirring with a low-speed electric whisk. When the mixture looks soft and smooth, pour it into a previously-greased doughnut mould, with a diameter of 24 cm. Before baking, remember to sprinkle the surface of the dough with coarse salt grains. Cook at 170°C for 40 minutes.