Step 1

the lightly beaten egg, the melted butter, the sugar and the mixture of milk and yeast.

Step 2

Beat the dough vigorously for 20 minutes,

Step 3

until it becomes soft and elastic

Step 4

By hand: In a bowl, combine the butter, egg,

Step 5

sugar and a pinch of salt.

Step 6

Add milk with baking powder and flour.

Step 7

Mix well and transfer everything to a lightly floured work surface.

Step 8

Keep kneading with your hands until you get a smooth, elastic dough.

Step 9

Put the dough in a bowl covered with a cloth and let rise until it has doubled in volume.

Step 10

My advice is to leave it in a turned off oven with the light on.

Step 11

After the rising time, roll out the dough into a rectangle

Step 12

half a centimeter thick on a lightly floured work surface.

Step 13

Using a cookie cutter, cut out 6cm discs.

Step 14

Place the donuts on a baking sheet and put a square of baking paper under each donut.

Step 15

This will help you pick them up without touching them with your hands

Step 16

once they are up, to dip them in the hot oil.

Step 17

Cover the donuts with a cloth and let rise another 1 hour.

Step 18

Meanwhile, prepare the Italian diplomat cream

Step 19

by mixing the pastry cream with the liquid cream whipped with the two tablespoons of icing sugar.

Step 20

Pour the oil into a saucepan with high edges and,

Step 21

once very hot, plunge the donuts (no more than 2 at a time)

Step 22

so as not to lower the temperature of the oil.

Step 23

Let rise and brown for 5 to 6 minutes per donut.

Step 24

To give a sweet touch to these delicious donuts

Step 25

Put the Italian diplomate cream in a piping bag and fill the donuts.