Donuts filled recipe 😍🎅
Ingredients for the donuts:
1 medium-sized egg
50g butter
200g milk
80g sugar
500g flour
8 g dry baker’s yeast (or 12 g new yeast)
1 squeeze of salt
Italian political cream:
300g cake cream
200 g fluid cream
2 tablespoons icing sugar
the cover:
Sugar
Preparation :
With a cake robot:
In a bowl, pour the drain and include the baker’s yeast with a teaspoon of sugar.
Mix and let stand for 10 minutes.
In the bowl of the stand blender, pour the flour,
the gently beaten egg, the softened butter, the sugar and the blend of drain and yeast.
Beat the mixture energetically for 20 minutes,
until it gets to be delicate and elastic
By hand: In a bowl, combine the butter, egg,
sugar and a squeeze of salt.
Add drain with preparing powder and flour.
Mix well and exchange everything to a delicately floured work surface.
Keep working along with your hands until you get a smooth, versatile dough.
Put the mixture in a bowl secured with a cloth and let rise until it has multiplied in volume.
My exhortation is to take off it in a turned off stove with the light on.
After the rising time, roll out the mixture into a rectangle
half a centimeter thick on a softly floured work surface.
Using a cookie cutter, cut out 6cm discs.
Place the donuts on a heating sheet and put a square of heating paper beneath each donut.
This will assist you choose them up without touching them along with your hands
once they are up, to plunge them within the hot oil.
Cover the donuts with a cloth and let rise another 1 hour.
Meanwhile, plan the Italian negotiator cream
by blending the cake cream with the fluid cream whipped with the two tablespoons of icing sugar.
Pour the oil into a pot with tall edges and,
once exceptionally hot, dive 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 donate a sweet touch to these delightful donuts
Put the Italian diplomate cream in a channeling pack and fill the donuts
Enjoy 🎅😍