Filled Donuts Recipe


for the donuts :

  • 1 medium-sized egg
  • 50 g butter
  • 200 g milk
  • 80 g sugar
  • 500 g flour
  • 8 g dry baker’s yeast or 12 g fresh yeast
  • 1 pinch of salt

Italian diplomatic cream:

  • 300 g pastry cream
  • 200 g liquid cream
  • 2 tablespoons icing sugar

the cover:

  • Sugar


With a pastry robot:

  • the lightly beaten egg, the melted butter, the sugar and the mixture of milk and yeast.
  • Beat the dough vigorously for 20 minutes,
  • until it becomes soft and elastic
  • By hand: In a bowl, combine the butter, egg,
  • sugar and a pinch of salt.
  • Add milk with baking powder and flour.
  • Mix well and transfer everything to a lightly floured work surface.
  • Keep kneading with your hands until you get a smooth, elastic dough.
  • Put the dough in a bowl covered with a cloth and let rise until it has doubled in volume.
  • My advice is to leave it in a turned off oven with the light on.
  • After the rising time, roll out the dough into a rectangle
  • half a centimeter thick on a lightly floured work surface.
  • 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 oil into a saucepan with high edges and,
  • once very hot, plunge the donuts (no more than 2 at a time)
  • so as not to lower the temperature of the oil.
  • Let rise and brown for 5 to 6 minutes per donut.
  • To give a sweet touch to these delicious donuts
  • Put the Italian diplomate cream in a piping bag and fill the donuts.

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