Cream Donuts

Cream Donuts

Who can stand in front of delicious and fragrant cream donuts?

For the dough:

- 1.2 kg of flour Manitoba

- 25 Grams of yeast

- 125 Grams of butter, softened

- 2 Vials of lemon flavor

- 500gr Water

- 300gr of white granulated sugar

- 2 eggs

- A pinch of salt

For the cream:

- 500ml Milk

- 2 Egg yolks

- 2 Tablespoons of white granulated sugar

- A vial of vanilla flavoring

- 2 Tablespoons flour

Prepare the dough by mixing the ingredients listed above; once it is ready rest for about 30 minutes. Roll out the dough thin and cut with a pasta bowl. Cover the baking sheet with parchment paper and put the circles of dough ready to rise. Let it rise for 2-3 hours in the oven, donuts should not rise too much else during frying the dough does not cook inside.

After the dough has raised cut out the piece of parchment paper on which they are supported donuts.

Put to heat the oil in a pan, the right amount is that which almost half the height of donuts.

Fry slowly your donuts from both sides by turning with an egg lifter. When the dough will begin to swell and forms a white line that cuts in half donuts means that cooking is completed.

Drain the donuts from the oil and put them in a colander lined paper for fried. Wait for it to cool.

While you wait for starting to prepare the cream take care to mix constantly all the ingredients with a whisk to avoid lumps.

Once the custard has cooled, you can begin to fill the donuts; coat the donuts with the icing sugar and serve

Difficulty: Medium

Prep Time: 120 min. + 20 min. cooking

Cost: Low