Donuts filled recipe

In a cozy corner of your kitchen, let’s awaken the yeast in a warm bath of milk and a sprinkle of sugar, letting it bubble up to the occasion. Next, in the grand mixing bowl, the flour takes the stage, accompanied by the lightly beaten egg, the butter melting like a sunny afternoon, the sugar, and our bubbly yeast mixture. If you’re using a stand mixer, let it do the waltz with your dough for a good 20 minutes. By hand? It’s time to get tactile and give that dough the love and attention it deserves until it’s as smooth and elastic as a Moulin Rouge dancer’s stocking.

After the dough has doubled in volume (thanks to a little rest in a cozy, turned-off oven), roll it out into a rectangle, cut out the disks, and let them rise like the sun over the Seine. Ready for a dip in the hot oil? Don’t rush – let them brown gently, turning a golden shade reminiscent of a Parisian sunset.

Feeling the anticipation building? I bet you can almost taste them! Just one more page, and we’ll get to the pièce de résistance – the diplomat cream filling!