Avoid adding excess flour to eliminate any stickiness, as this could harden the dough.
3. Perform the first rise
Cover the container and let it rest for approximately 1 hour , or until the dough has doubled in volume.
Observe the growth in addition to the clock: the temperature of the kitchen influences the speed of the rising.
4. Form the four threads
Divide the dough into 4 equal portions . Shape each into a ball, open a central hole and gently widen it.
Leave a wide opening, as it will shrink as the dough rises. Place the rolls on greased baking sheets or paper molds and let rise for 40–50 minutes .
5. Prepare the pastry cream
Heat 500 ml of milk with 60 g of sugar .
Separately, mix the egg yolks or whole eggs with the remaining 60g of sugar and the cornstarch. Gradually add the hot milk, stirring constantly.
Return to the heat and cook, stirring constantly, until thickened. Remove from heat, stir in the vanilla, and cover with food-grade plastic wrap, pressing it directly onto the surface. Let cool completely.
6. Decorate before baking
Brush the doughnuts with beaten egg, without pressing the risen dough.
Place the chilled cream in a piping bag and pipe it in lines. Distribute it evenly among the four pieces to achieve a uniform coating.
7. Bake
Bake in a preheated oven at 180°C for 25–30 minutes , until the doughnuts are golden brown and cooked through. Adjust the time accordingly.
según tu horno.
8. Dar el acabado final
Already cool before adding the optional decorations. You can brush with almíbar and finish with cherries or chocolate.
If you use chocolate chips, stick them only when the pink ones are frozen to avoid them getting damaged. Keep the roses with pastelera cream in the refrigerator.
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