Filled Donuts Recipe
Table of Contents
Ingredients
for the donuts :
- 1 medium-sized egg
- 50 g butter
- 200 g milk
- 80 g sugar
- 500 g flour
- 8 g dry baker’s yeast or 12 g fresh yeast
- 1 pinch of salt
Italian diplomatic cream:
- 300 g pastry cream
- 200 g liquid cream
- 2 tablespoons icing sugar
the cover:
- Sugar
Instructions
With a pastry robot:
-
the lightly beaten egg, the melted butter, the sugar and the mixture of milk and yeast.
-
Beat the dough vigorously for 20 minutes,
-
until it becomes soft and elastic
-
By hand: In a bowl, combine the butter, egg,
-
sugar and a pinch of salt.
-
Add milk with baking powder and flour.
-
Mix well and transfer everything to a lightly floured work surface.
-
Keep kneading with your hands until you get a smooth, elastic dough.
-
Put the dough in a bowl covered with a cloth and let rise until it has doubled in volume.
-
My advice is to leave it in a turned off oven with the light on.
-
After the rising time, roll out the dough into a rectangle
-
half a centimeter thick on a lightly floured work surface.
-
Using a cookie cutter, cut out 6cm discs.
-
Place the donuts on a baking sheet and put a square of baking paper under each donut.
-
This will help you pick them up without touching them with your hands
-
once they are up, to dip them in the hot oil.
-
Cover the donuts with a cloth and let rise another 1 hour.
-
Meanwhile, prepare the Italian diplomat cream
-
by mixing the pastry cream with the liquid cream whipped with the two tablespoons of icing sugar.
-
Pour the oil into a saucepan with high edges and,
-
once very hot, plunge the donuts (no more than 2 at a time)
-
so as not to lower the temperature of the oil.
-
Let rise and brown for 5 to 6 minutes per donut.
-
To give a sweet touch to these delicious donuts
-
Put the Italian diplomate cream in a piping bag and fill the donuts.