In the large bowl, mix the powdered milk, flour, semolina, bicarbonate of soda, lemon juice, butter and milk until thoroughly combined.
Cover the plastic wrap and leave to rest for 15 min, until all the moisture is absorbed.
Take a golf ball sized portion of dough and roll into a ball. Repeat with remaining dough.
In a deep pot heat sunflower oil until it reaches 360°F.
Fry the doughnuts for about 4 min, turning occasionally, until they are golden brown on all sides.
Use a slotted spoon to transfer the fried doughnuts to a paper towel lined plate.
Add sugar, water and saffron to a saucepan over a medium heat and stir.
Once the sugar has dissolved and is syrupy (about 5-7 minutes),add the doughnuts to the pan, stirring to the coat in the syrupy.
Let the doughnuts soak in the syrupy for an hour.
Remove the doughnuts and garnish with the almonds and pistachios.
