Italian filled doughnuts

A yummy snack food or dessert.

250g of plain flour
210ml of whole milk
100g of soft butter
100g of caster sugar
1 egg
1 teaspoon of vanilla essence
7g of dry yeast
1 teaspoon of salt
light oil of your choice for frying
Nutella, Marmellata or your choice of filling
icing sugar

Pour the flour in a bowl along with the yeast, half the milk, vanilla essence, egg and sugar. Start working with a low speed in a mixer, adding the remaining milk, until it blends. When you have obtained a mixture, place a hook on the mixer and knead for about 15 minutes adding cubes of butter little by little and finally the salt.


When you have made a smooth, elastic, composed and well-kneaded dough, take it from the bowl and place it inside a container. Cover with plastic wrap and let rise until it has doubled in size (about 2 hours). After this time, turn the dough onto a floured surface.

Roll it out with a rolling pin to a thickness of 1 cm. Using a 6 cm diameter cutter, make 12 discs, or even more due to extra dough. Place with some spacing, on a tray lined with baking paper. Cover with a cloth and let rise for 45 minutes.

Fry the donuts a few at a time, in an oil of your choice, turning them on both sides for about 4 minutes each. Let them dry on a plate with kitchen paper. With a sac à poche with a small smooth nozzle, fill the doughnuts with Nutella, Marmellata or any other filling of your choice through a side hole. Sprinkle the doughnuts with icing sugar.

Makes 12. Any extra dough can make up to 18.

Credit: The chefs Cristina Zordan & Charlie Aitken, with Nonna Elisa Bastiani’s help

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