Stir sugar and yeast with the water, warmed in a capacious pot. Slowly add the flour, then the eggs and aromas, stirring well for some minutes.
Add the raisins, the pine-seeds, the cedrini.
Stir well for some minutes more and add the salt. Stir energically again for few minutes, then let the dough stand for about an hour.
Bring oil to high temperature in a frying pan, choose one not too wide but deep, so that the doughnuts may float in the oil; Do not fry too much doughnuts at a time, because half way through they must be turned upside down to complete cooking.
The doughnuts are pushed with a finger from a spoon wet with water into the hot oil (not boiling indeed).
In the oil, the doughnuts will rise to an almost sferical shape; When they will be browned both sides, in a more or less dark hazel colour, dry them in blotting paper and sprinkle each doughnut with caster sugar all around.
Serve in salad bowls.