Donut Ingredients:
1 medium-sized egg to bind the ingredients together and add richness.
50g butter, melted and cooled, to contribute to the dough’s tender texture.
200g milk, lukewarm, to activate the yeast and moisten the dough.
80g sugar to sweeten the dough lightly.
500g flour, preferably high-protein content for structure and softness.
8g dry baker’s yeast (or 12g fresh yeast) to leaven the dough, making it light and airy.
A pinch of salt to enhance the flavors of the other ingredients.
For the Italian Diplomatic Cream:
300g pastry cream, a rich, custard-like cream infused with vanilla for a luxurious filling.
200g liquid cream, whipped to stiff peaks, to add lightness and volume.
2 tablespoons icing sugar to sweeten the cream mixture gently.
For the Coating:
Sugar, for rolling the fried donuts to add a sweet, crystalline texture.
Preparation:
Dough Making:
Start by activating the yeast: mix the yeast with lukewarm milk and a teaspoon of sugar. Let it sit until frothy.
In a large bowl, whisk together the flour, the remaining sugar, and salt. Make a well in the center, adding the egg, melted butter, and yeast mixture. Stir to combine, then knead until the dough is smooth and elastic. This may take about 10 minutes by hand or with a mixer.
Place the dough in a greased bowl, covering it loosely with plastic wrap or a damp cloth. Let it rise in a warm place until doubled in size, about 1-2 hours.
Preparing Italian Diplomatic Cream:
While the dough is rising, prepare the pastry cream if you haven’t already. Once made, allow it to cool completely.
Whip the liquid cream with the icing sugar until it holds stiff peaks. Gently fold this whipped cream into the cooled pastry cream to create a light, airy Italian Diplomatic Cream. Refrigerate until needed.
Forming and Frying the Donuts:
After the dough has risen, punch it down gently and turn it out onto a floured surface. Roll it to about 1/2 inch thickness.
Using a round cutter, cut out circles from the dough. Let these rounds rise again on a floured tray, covered, until puffy, about 30 minutes.
Heat oil in a deep fryer or a large, deep pan to 350°F (175°C). Fry the donuts in batches, turning once, until golden brown on both sides. Drain them on paper towels.
Filling the Donuts:
Once cooled, use a piping bag fitted with a long nozzle to inject each donut with the Italian Diplomatic Cream. Be generous with the filling, ensuring each donut is plump with cream.
Finishing Touches:
Roll each filled donut in sugar to coat it evenly. This not only adds sweetness but also gives a delightful crunch to the soft, creamy texture inside.