Ingredients
- For the donuts:
- 1 medium egg
- 50 g butter
- 200 ml milk
- 80 g sugar
- 500 g all-purpose flour
- 8 g active dry yeast
- 1 pinch of salt
- For the Italian diplomat cream:
- 300 g pastry cream
- 200 ml heavy cream
- 2 tablespoons confectioners’ sugar
- For the topping:
- Sugar
Instructions
Preparing the donuts
- In a bowl, combine the milk and yeast with a teaspoon of sugar. Let it rest for 10 minutes.
- In a large bowl, combine the flour, the lightly beaten egg, the melted butter, the sugar, and the milk-yeast mixture.
- Knead the dough vigorously for 20 minutes, until it is smooth and elastic.
- Place the dough in a greased bowl and let it rise in a warm place until it has doubled in volume.
- After the rising time, roll out the dough into a rectangle about half a centimeter thick on a lightly floured surface.
- Using a cookie cutter, cut out discs 6 cm in diameter.
- Place the donuts on a baking sheet lined with parchment paper and let them rise for another hour.
Preparing the Italian diplomat cream
- In a bowl, combine the pastry cream and the heavy cream with the two tablespoons of confectioners’ sugar.
Cooking the donuts
- Heat the oil in a large skillet over medium-high heat.
- Submerge the donuts in the hot oil, 2 or 3 at a time, and fry for 5-6 minutes per side, or until golden brown.
- Remove the donuts from the oil and let them drain on paper towels.
Assembling the donuts
- Cut the donuts in half lengthwise.
- Fill each half of the donut with the Italian diplomat cream.
- Close the donuts and sprinkle with sugar.
Serving
- Serve the donuts immediately!
Tips
- For an even fluffier result, let the donuts rise a second time after filling them.
- You can vary the filling of the donuts according to your taste. For example, you can fill them with jam, chocolate spread, or chocolate ganache.
- For a touch of freshness, you can add some fruit to the donut filling.
