Ingredients:
For the Donuts:
1 medium-sized egg
50g butter
200g milk
80g sugar
500g flour
8g dry baker’s yeast (or 12g fresh yeast)
1 pinch of salt
For the Italian Diplomatic Cream:
300g pastry cream
200g liquid cream
2 tablespoons icing sugar
For the Coating:
Sugar
Preparation:
Making the Donut Dough:
With a Stand Mixer:
In a small bowl, combine the milk, baker’s yeast, and a teaspoon of sugar. Mix and let stand for 10 minutes.
In the bowl of the stand mixer, add the flour, lightly beaten egg, melted butter, sugar, and the milk-yeast mixture.
Beat the dough vigorously for about 20 minutes until it becomes soft and elastic.
By Hand:
Put the butter, egg, sugar, and a bit of salt in a bowl.
Add the milk-yeast mixture and flour. Mix well.
After transferring the ingredients to a lightly floured surface, knead it until it becomes elastic and smooth.
Place the dough in a bowl, cover with a cloth, and let rise until it has doubled in volume. Turn off the oven and leave the light on while it rises for optimal results.
Shaping and Frying the Donuts:
After the dough has risen, roll it out on a lightly floured surface to a rectangle about half a centimeter thick.
Using a cookie cutter, cut out 6cm discs.
To make the donut discs simpler to handle, place them on a baking sheet, each on a square of baking paper.
Place a towel over the donuts and leave them to rise for a further hour.
Preparing the Italian Diplomatic Cream:
Mix the pastry cream with the liquid cream, which has been whipped with the icing sugar, to form the Italian diplomatic cream.
Frying the Donuts:
Heat oil in a deep saucepan. Before frying, make sure the oil is extremely hot.
Carefully lower the donuts into the hot oil, no more than 2 at a time, to maintain the oil temperature.
Fry each donut for 5 to 6 minutes until risen and golden brown.
Remove the donuts and let them cool on paper towels to drain excess oil.
Filling and Coating the Donuts:
Fill a piping bag with the Italian diplomatic cream and use it to fill the cooled donuts.
Roll the filled donuts in sugar to coat them.
Enjoy your delicious homemade filled donuts with Italian diplomatic cream!