How to prepare donuts with Italian diplomatic cream

Ingredients:

For the donuts

500 grams of flour

1 egg (medium sized)

50 grams of butter

200 grams of milk

80 grams of sugar

8 g of dry brewer’s yeast (or 12 grams of fresh)

1 pinch of salt For Italian diplomatic cream

300 grams of custard

200 grams of liquid cream

2 tablespoons of sugar for ice cream

For coverage

Sugar

Preparation:

With a cake robot: pour the milk into a bowl, add the yeast with a teaspoon of sugar, mix and leave to rest for 10 minutes.

Pour the flour into a bowl, beat an egg, the melted butter, the sugar and add the yeast milk, knead for 20 minutes until the dough becomes elastic.

By hand: In a bowl, mix the butter, egg, sugar and a pinch of salt, add the milk with the yeast and boron.

Place the dough in a bowl covered with a cloth and let it rise until doubled, my advice is to leave it in the oven with the light off.

Once the leavening time has passed, roll out the dough again and, using a rolling pin, roll out a rectangle half a centimeter thick on a lightly rolled out work surface.

With support for cutting the disc, used 6 cm.

Place the bfeigners on a baking tray and place a square of baking paper under each point, the baking paper will help you lift them and immerse them in the boiling oil without touching them. Cover the donuts with a cloth and let them rise for another hour.

In the meantime, prepare the Italian diplomatic cream by mixing the cake cream with the whipping cream and both spoons of icing sugar.

Pour the oil into the pan at the top edges and when the oil is very hot, immerse the donuts, no more than 2 at a time, so as not to lower the temperature of the oil.

Soft and golden, it takes 5/6 minutes per donut.

When they are nice and golden, remove them from the oil and immediately put them in the sugar while they are still hot, so that the sugar sticks well.

Place the Italian diplomat cream in a soft pocket and fill the donuts.

Suggestions:

You can fill the donuts as you prefer, I leave you with some suggestions: custard, pistachio cream, coffee cream.

If you want to cook them, place them on a baking tray covered with baking paper and cook them in a static oven at 180°C (Th 6) for 15/20 minutes.

Storage:

Italian donuts with cream, after filling, can be kept for a day, and if empty they can be kept for 2 days in a shopping bag.

You can defrost them after the second rising or after cooking.