The highlight of this recipe is the delicate Italian diplomatic cream, a perfect combination of velvety pastry cream and airy whipped cream. Its rich yet light texture melts into the warm, pillowy donut, creating a heavenly bite. Every mouthful delivers a blissful mix of sweetness and creaminess, balanced with the fluffy donut exterior that is just the right amount of golden crisp. The sugar coating adds a touch of crunch and sweetness, making each bite truly irresistible.
Ingredients for the Donuts:
- 1 medium-sized egg
- 50g butter, melted
- 200g milk, lukewarm
- 80g sugar
- 500g flour
- 8g dry baker’s yeast (or 12g fresh yeast)
- 1 pinch of salt
For the Italian Diplomatic Cream:
- 300g pastry cream (recipe below)
- 200g liquid cream (heavy cream)
- 2 tablespoons icing sugar
For the Coating:
- Sugar (for dusting)
Pastry Cream Ingredients (for 300g):
- 250ml milk
- 3 egg yolks
- 50g sugar
- 25g cornstarch
- 1 teaspoon vanilla extract (or vanilla bean)
Instructions:
Step 1: Prepare the Donuts
- Activate the Yeast
In a small bowl, mix the dry baker’s yeast (or fresh yeast) with a small amount of lukewarm milk (from the 200g measured) and a teaspoon of sugar. Allow it to sit for about 5-10 minutes until it foams and activates. - Mix the Dough
In a large bowl, combine the flour, sugar, and pinch of salt. In another bowl, whisk together the egg, melted butter, and the rest of the lukewarm milk. Add the yeast mixture to the wet ingredients and stir well. - Combine Wet and Dry Ingredients
Slowly add the wet mixture to the flour, stirring continuously until a dough forms. Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic. - Let the Dough Rise
Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size. - Shape the Donuts
Once the dough has risen, punch it down and roll it out to about 1 cm thick. Use a round cutter (about 6-7 cm in diameter) to cut out circles. Place the cut dough pieces on a parchment-lined baking sheet. Cover again with a towel and let them rise for another 30 minutes. - Fry the Donuts
Heat oil in a deep fryer or a large pot to 170°C (340°F). Carefully fry each donut for about 1-2 minutes per side, or until golden brown. Remove from the oil and let them drain on a paper towel.
Step 2: Prepare the Italian Diplomatic Cream
- Make the Pastry Cream
In a saucepan, heat the milk with the vanilla until it begins to simmer. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat, cover with plastic wrap, and let it cool completely. - Make the Diplomatic Cream
Once the pastry cream has cooled, whip the liquid cream with the icing sugar until soft peaks form. Gently fold the whipped cream into the pastry cream until combined, creating a light and fluffy Italian diplomatic cream.
Step 3: Assemble the Donuts
- Fill the Donuts
Once the donuts have cooled slightly, use a piping bag fitted with a small round tip to inject the Italian diplomatic cream into the center of each donut. To do this, poke a small hole in the side of the donut and squeeze in the filling until you feel slight resistance. - Coat the Donuts
Roll the filled donuts in sugar to coat them evenly. - Enjoy these indulgent, cream-filled donuts as a decadent treat for any special occasion or simply as a delightful weekend bake!
