Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 1 cup whole milk, warmed
- 2 large eggs
- 1/4 cup unsalted butter, softened
- 1 cup pastry cream (for filling)
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Instructions
- In a bowl, combine warmed milk, sugar, and yeast. Let it sit for about 5 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture, eggs, and softened butter.
- Knead the dough until smooth and elastic, about 10 minutes. Cover and let rise in a warm place until doubled in size, about 1-2 hours.
- Punch down the dough and roll it out on a floured surface to about 1/2 inch thick. Cut out circles using a round cutter.
- Place the dough circles on a floured tray, cover, and let rise for another 30 minutes.
- Heat vegetable oil in a deep pot to 350°F (175°C). Fry the doughnuts until golden brown, about 2-3 minutes on each side.
- Remove from oil and drain on paper towels. Let them cool slightly before filling.
- Using a piping bag, fill each doughnut with pastry cream through a small hole in the side.
- Dust with powdered sugar before serving.
Notes
- For a chocolate twist, mix cocoa powder into the pastry cream.
- Ensure the oil temperature is maintained for even frying.
- Can be stored in an airtight container for up to 2 days.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 doughnut
- Calories: 250
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg