Ingredients :
For the donuts
500 g of flour
1 Egg (medium size)
50 g of Butter
200 g of Milk
80 g of Sugar
8 g of dry baker’s yeast (or 12 grams fresh)
1 pinch of salt
For the Italian diplomatic cream
300 g of Pastry Cream
200 g of liquid cream
2 tablespoons of icing sugar
For the cover
Sugar
Preparation :
With the pastry robot: in a bowl, pour the milk, add the baker’s yeast with a teaspoon of sugar, mix and leave to rest for 10 minutes.
In the bowl of the pastry mixer, pour the flour, the lightly beaten egg, the melted butter, the sugar and add the milk with the yeast.
Knead for 20 minutes until the dough is elastic.
By hand: in a bowl mix the butter, egg, sugar and a pinch of salt, add the milk with the yeast and flour.
Mix well and transfer everything to a lightly floured work surface, continue to knead with your hands until you obtain a smooth and elastic dough.
Place the dough in a bowl covered with a cloth and let it rise until it has doubled its volume, this will take a few hours.
My advice is to leave it in the oven turned off with the light on.
After the rising time, take the dough again and, using a rolling pin, roll out a rectangle half a cm thick on a lightly floured work surface.
Using a cookie cutter to cut out discs, I used a 6 cm one.
Place the donuts on a baking tray and under each one put a square of baking paper, the baking paper will help you to take them, once they have risen, to dip them in the hot oil without touching them with your hands. Cover the donuts with a cloth and let rise for another 1 hour.
Meanwhile, prepare the Italian diplomatic cream by mixing the pastry cream with the liquid cream whipped with the two spoons of icing sugar.
Pour the oil into a saucepan with high sides and when the oil is hot, add the donuts, no more than 2 at a time, so as not to lower the temperature of the oil.
Let it swell and brown, this will take 5/6 minutes per donut.
When they are nice and golden, remove them from the oil and immediately dip them in the sugar while they are still hot, so that the sugar sticks well.
Put the Italian diplomatic cream in a piping bag and stuff the donuts.
Advice :
You can stuff the donuts however you want, I leave you a few suggestions: pastry cream, pistachio cream, coffee pastry cream.

If you want to bake them, place them on a baking tray covered with baking paper and let them bake in a static oven at 180° C (Th 6) for 15/20 minutes.

Conservation :
The Italian diplomat cream donuts, after being stuffed, keep for one day, while if empty they are kept for 2 days in a food bag.

You can freeze them after the second rise or after cooking.