Lemon and saffron donut

Ingredients
8 medium-small eggs
180g. of sugar
70g. of sunflower oil
70g. of milk
vanilla
grated lemon peel
100g. of lemon juice
1 sachet of saffron
80g. of starch or corn starch
200g. of 00 flour
20g of baking powder

Preparation

1. Beat the egg whites with salt, sugar and lemon until stiff.
2. Mix the egg yolks with the sugar and lemon zest.
3. Add the oil, milk, vanilla, saffron, starch, flour and yeast.
4. Add the egg whites and pour into the mold.
5. Bake at 160° for 45 minutes.