Baked Italian doughnuts

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300 g of type 0 flour
100 g of strong white flour
100 g of boiled potato
80 g of milk at room temperature
20 g of brewer’s yeast
80 g of sugar
50 g of butter
1 egg
1 pinch of salt
grated rind of 1 orange
100 g of ready-made confectioner's custard
and also:
egg and a little milk for brushing
icing sugar


in collaboration with piùDOLCI

Preparation: Dissolve the yeast in 30 g of warm milk with a tablespoon of sugar and a tablespoon of flour. Leave to rise for 15 minutes. Add the mashed potato, the salt, the yeast mixture, the rest of the milk, the rest of the sugar and the grated rind of the orange to the rest of the flour. Add the egg and the softened butter. Knead for 5-7 minutes to make a smooth dough then transfer to a bowl, cover with film and leave to prove for 2 hours in the unheated oven with the light on (Leavening mode). Knead the dough again briefly and divide it into 3 pieces. Roll it out to a thickness of just less than 1 cm on a floured pastry board. Cut an even number of discs with a pastry cutter. Fill half the discs with a teaspoon of custard, brush the edges of the dough with a little water and put the other discs on top. Press on the edges to seal. Trim again with the pastry cutter. Transfer the doughnuts to a baking tray lined with greaseproof paper and brush them with the egg beaten with the milk.
Place the doughnuts in the unheated oven with the light on (Leavening mode) and leave them to prove for about 30-40 minutes (until they have doubled in volume). Bake the doughnuts in the oven at 180 °C for about 13-15 minutes. Remove from the oven and leave to cool on a rack.
Decoration: dust with the icing sugar.

  • 60 min
  • 15 min
  • medium
  • 13-15 doughnuts