Ingredients for the donuts:
- 1 medium egg
- 50 g butter
- 200 g milk
- 80 g sugar
- 500 g flour
- 8 g dry yeast (or 12 g fresh yeast)
- 1 pinch of salt
Italian diplomatic cream: - 300 g vanilla sauce
- 200 g liquid cream
- 2 tablespoons granulated sugar
Cover: - Sugar
INSTRUCTIONS
With the confectioner:
Pour the milk into a bowl and add the brewer’s yeast with a teaspoon of sugar.
Mix and let rest for 10 minutes.
Add the flour, lightly beaten egg, melted butter, sugar and milk-yeast mixture to the mixing bowl.
Knead the dough vigorously for 20 minutes,
until it becomes soft and elastic.
Manuel : Mix butter, egg, sugar
and a pinch of salt in a bowl.
Add the milk with the yeast and the flour.
Mix well and place everything on a lightly floured work surface.
Continue kneading with your hands until you have a smooth and elastic dough.
Place the dough in a bowl covered with a cloth and let it rise until it has doubled in volume.
My advice is to leave it in the oven turned off and with the light on.
After the rising time is up, roll out the dough on a lightly floured work surface into a rectangle
half a centimeter thick.
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 olive oil into a pan with high sides and when they are very hot, dip the pancakes (no more than 2 at a time)
so as not to lower the temperature of the oil.
Let each donut rise and brown for 5-6 minutes.
To add a sweet touch to these delicious donuts.
Place the Italian diplomatic cream in a piping bag and fill the donuts.
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