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the lightly beaten egg, the melted butter, the sugar and the mixture of milk and yeast.
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Beat the dough vigorously for 20 minutes,
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until it becomes soft and elastic
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By hand: In a bowl, combine the butter, egg,
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sugar and a pinch of salt.
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Add milk with baking powder and flour.
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Mix well and transfer everything to a lightly floured work surface.
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Keep kneading with your hands until you get a smooth, elastic dough.
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Put the dough in a bowl covered with a cloth and let rise until it has doubled in volume.
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My advice is to leave it in a turned off oven with the light on.
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After the rising time, roll out the dough into a rectangle
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half a centimeter thick on a lightly floured work surface.
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Using a cookie cutter, cut out 6cm discs.
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Place the donuts on a baking sheet and put a square of baking paper under each donut.
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This will help you pick them up without touching them with your hands
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once they are up, to dip them in the hot oil.
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Cover the donuts with a cloth and let rise another 1 hour.
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Meanwhile, prepare the Italian diplomat cream
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by mixing the pastry cream with the liquid cream whipped with the two tablespoons of icing sugar.
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Pour the oil into a saucepan with high edges and,
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once very hot, plunge the donuts (no more than 2 at a time)
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so as not to lower the temperature of the oil.
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Let rise and brown for 5 to 6 minutes per donut.
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To give a sweet touch to these delicious donuts
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Put the Italian diplomate cream in a piping bag and fill the donuts.
