420 g flour (such as organic flour from ancient grains or organic semi-integrated flour from stone-ground type 2)
100 g of sugar
1 dl of natural water
peel of 1 organic lemon untreated
60 g of butter
20 g of brewer’s yeast
100 g of icing sugar
Custard cream (according to your favorite recipe) or we recommend the delicious hazelnut cream with extra virgin olive oil
To prepare the cream doughnuts, sift 400 g of flour with sugar, a pinch of salt and the rind of a lemon.
Form the fountain and add the yeast, dissolved in warm water, and the softened butter.
Knead adding a little more warm water and knead the dough for about 10 minutes until it becomes elastic.
Put the mixture in a bowl, cover it, put it in a warm place and let it rise for 2 hours.
Meanwhile, prepare the custard.
After this time, roll out with a rolling pin the dough of the doughnuts in a sheet 1 cm thick.
Then with a round stencil 10 cm or with a glass of the same size, cut many discs and let stand on a towel or a floured towel for 1 hour, Cover them with another tarp.
In a pan heat the oil and fry the dough discs, a few at a time.
Once golden, drain the doughnuts and lay them on a paper towel.
Fill them with cream and sprinkle with icing sugar.
Serve and Enjoy!