8 g dry yeast (or 12 g fresh yeast)
1 teaspoon salt
The crème of Italian diplomacy:
300 grams pastry cream
200 g cream liquid
2 tbsp confectioners’ sugar
the front cover:
Sugar
Preparation:
With the help of a pastry robot:
Pour the milk into a mixing basin and stir in the baker’s yeast and a teaspoon of sugar.
Allow to stand for 10 minutes after mixing.
Pour the flour, lightly beaten egg, melted butter, sugar, and milk-yeast mixture into the bowl of a stand mixer.
For 20 minutes, vigorously beat the dough until it becomes soft and elastic.
Using your hands: Combine the butter, egg, sugar, and a pinch of salt in a mixing dish.
Mix in the milk, baking powder, and flour.
Mix thoroughly and transfer to a lightly floured work surface.
Knead the dough with your hands until it is smooth and elastic.
Place the dough in a basin covered with a cloth and set aside to rise until doubled in volume.
My recommendation is to leave it in a turned-off oven with the light turned on.
After the dough has risen, roll it out into a half-centimeter-thick rectangle on a lightly floured work surface.
Cut out 6cm discs with a cookie cutter.
Place the donuts on a baking sheet and cover with a square of baking paper.
This will allow you to take them up without touching them with your hands once they’re up and ready to be dipped in hot oil.
Cover the donuts with a cloth and set aside for another hour to rise.
Meanwhile, make the Italian diplomat cream by combining the pastry cream with the whipped liquid cream and two tablespoons of icing sugar.
Pour the oil into a saucepan with high sides and, once very hot, plunge the donuts (no more than 2 at a time) so that the temperature of the oil does not drop.
Allow 5 to 6 minutes per donut to rise and brown.
To add a sweet touch to these delectable donuts
Fill the donuts with the Italian diplomate cream using a piping bag.