Stuffed Donut Recipe

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

  1. In a bowl, combine the milk and yeast with a teaspoon of sugar. Let it rest for 10 minutes.
  2. In a large bowl, combine the flour, the lightly beaten egg, the melted butter, the sugar, and the milk-yeast mixture.
  3. Knead the dough vigorously for 20 minutes, until it is smooth and elastic.
  4. Place the dough in a greased bowl and let it rise in a warm place until it has doubled in volume.
  5. After the rising time, roll out the dough into a rectangle about half a centimeter thick on a lightly floured surface.
  6. Using a cookie cutter, cut out discs 6 cm in diameter.
  7. Place the donuts on a baking sheet lined with parchment paper and let them rise for another hour.

Preparing the Italian diplomat cream

  1. In a bowl, combine the pastry cream and the heavy cream with the two tablespoons of confectioners’ sugar.

Cooking the donuts

  1. Heat the oil in a large skillet over medium-high heat.
  2. 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.
  3. Remove the donuts from the oil and let them drain on paper towels.

Assembling the donuts

  1. Cut the donuts in half lengthwise.
  2. Fill each half of the donut with the Italian diplomat cream.
  3. Close the donuts and sprinkle with sugar.

Serving

  1. 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.

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