Donut recipe

Preparation

1. Prepare the donuts: In a large bowl mix the flour and salt. With the help of the thumb, form a dent in the center of the flour mixture.

2. In a separate bowl mix the sugar with the hot milk. Slowly and carefully, pour the milk mixture into the socket in the flour and sprinkle the yeast over the liquids. With the help of a fork, mix the yeast with the milk, trying not to touch the flour. To finish, sprinkle a little flour on top of the milk and yeast mixture and place until the yeast begins to bubble through the flour coating.

3. With fingers or fork mix the flour and yeast mixture, initially with light movements towards the center of the bowl and then with kneading movements. Transfer to a mixer bowl with a guitar hook (you can also knead with your hands on a floured surface) and add the eggs one by one, whenever the mixture starts to dry. Add the melted butter, process until you get a smooth dough, and continue processing for another 5-8 minutes.

4. Put the dough in a slightly greased bowl and turn it over to grease on all sides. Cover with a kitchen towel and place until the volume doubles — one to two hours.

5. Line a pan with parchment paper. Roll out the dough to a thickness of about 1 cm and, using a cookie cutter or a 9 cm diameter cup, cut it into circles. Put the circles of dough on the baking paper, cover them with a towel and let rise for 30 minutes.

6. In a deep saucepan, heat oil to a temperature of 185 degrees Celsius. Carefully slide some donuts into the oil and make sure they are far apart. Fry on both sides until browned — about a minute on each side. With a perforated spoon, remove the donuts from the oil and place them to cool on a grid.

7. Prepare the filling: In a small saucepan bring the heavy cream to a boil. In a heat-proof bowl, grind the raspberries slightly in a hand blender. Add the milk chocolate to the puree and pour over the hot cream. Wait about 1 minute until the chocolate melts and whisk until a uniform mixture is obtained.

8. Transfer the filling to a pastry bag, and when the donuts have cooled to a temperature that is easy to the touch, insert the filling through an opening at the bottom into each one. Sprinkle powdered sugar on top and serve immediately.