Recipe for Sugar Doughnuts, filled with Nut Cream

In a mixing bowl, crumble the fresh yeast and dissolve it in the warm milk. Add the egg and whisk until you achieve a smooth mixture. Add the flour, sugar, and mix well.

Degas the dough and form 10 balls. Place the balls on a baking sheet lined with parchment paper, cover with a cloth, and let rise for 30 minutes.

Heat the oil in a pot. When the oil is hot, immerse the balls. Once the balls are nicely colored and puffed up, remove them from the oil and drain on paper towels. Roll the doughnuts in the mix of powdered sugar and white sugar.

To finish, fill a piping bag with a filling tip. Make a hole in the side of the donuts and fill them generously.