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ITALIAN DONUTS


THESE ITALIAN DONUTS of pastry cream, wonderful rounded and irresistibly succulent PASTRY, to be enjoyed for brunch, as an alternative to a croissant, with a nice cappuccino, for a quick or simply for a gourmet break.

A donut, flavored with lemon zest, with a smooth heart of vanilla to overcome young and old alike’ palate.
These doughnuts are incredibly tasty and serve such a special treat!

YOU’LL NEED:

TO MAKE THE DONUT DOUGH:

– 290g.Of all-purpose flour.
– 30g.Of caster sugar.
– 20g.Of soft butter.
– 1 egg and 1 egg yolk.
– 90ml.Of whole milk.
– 4g.Of dry yeast.
– 5g.Of salt.
– zest of one lemon.

AND FOR THE PASTRY CREAM:

– 250ml.Of whole milk.
– 2 egg yolks.
– 50g.Of white cane sugar.
– 1/2 vanilla bean.
– 1 t.Of vanilla sugar.
– 30g.Of cornstarch.
– 30g.Of butter

Other INGREDIENTS:

– Sunflower oil, for frying.
– 1 bowl of white granulated sugar.
– 1 tsp.Of cinnamon/vanilla.

DIRECTIONS:

– Step 1: Make a sourdough, add 100g. of flour, yeast, and a tbsp. of sugar in a bowl.

– Step 2: Mix well, add 90 ml. of milk at room temperature and mix until a homogeneous mixture is obtained, cover the bowl with a film that clings and let it rise in a warm position for about 30 minutes.

– Step 3: Add the sourdough previously prepared in the kneader’s cup, the eggs beaten with a fork, the sugar, the remaining flour, the grated lemon zest or vanilla, and the softened butter after this fermentation period, and start kneading for about 10 minutes with the hook.

– Step 4: To form a homogeneous dough that is a little sticky but separates from the bowl of the food processor, the ingredients would have to be combined and amalgamated if it sticks a lot steadily applying flour by teaspoon before the desired consistency is achieved, which resembles a smooth brioche dough highly.