Delicious Italian Diplomat Cream-filled Donuts Recipe

Welcome to our kitchen! Today, we’re diving into the world of heavenly sweetness with our irresistible Italian Diplomat Cream-filled Donuts. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more.

History and Origins

The origins of these delightful donuts can be traced back to the rich culinary traditions of Italy. Donuts, as a concept, have a long and diverse history, and this Italian twist brings a unique flair to the beloved treat.

Tools, People, and Cooking Time

To create these heavenly donuts, you’ll need the following:

  • Pastry robot or mixing bowl for dough preparation
  • Baking sheet
  • Square pieces of baking paper
  • Saucepan with high edges for frying
  • Piping bag for filling the donuts

Number of People: Ideal for sharing, serves a delightful batch of donuts for approximately 6 people.

Cooking Time: Approximately 5 to 6 minutes per donut, plus additional time for dough rising.

Ingredients and Replacements

For the donuts:

  • 1 medium-sized egg
  • 50g butter
  • 200g milk
  • 80g sugar
  • 500g flour
  • 8g dry baker’s yeast (or 12g fresh yeast)
  • 1 pinch of salt

Italian Diplomatic Cream:

  • 300g pastry cream
  • 200g liquid cream
  • 2 tablespoons icing sugar

The Cover:



Using a Pastry Robot:

  1. In a bowl, pour the milk and add the baker’s yeast with a teaspoon of sugar.
  2. Mix and let stand for 10 minutes.
  3. In the bowl of the stand mixer, pour the flour, the lightly beaten egg, the melted butter, the sugar, and the mixture of milk and yeast.
  4. Beat the dough vigorously for 20 minutes until it becomes soft and elastic.

By Hand:

  1. In a bowl, combine the butter, egg, sugar, and a pinch of salt.
  2. Add milk with baking powder and flour. Mix well.
  3. Transfer everything to a lightly floured work surface.
  4. Knead with your hands until you get a smooth, elastic dough.
  5. Put the dough in a bowl covered with a cloth and let rise until it has doubled in volume (consider leaving it in a turned-off oven with the light on).
  1. After the rising time, roll out the dough into a rectangle half a centimeter thick on a lightly floured work surface.
  2. Using a cookie cutter, cut out 6cm discs.
  3. Place the donuts on a baking sheet and put a square of baking paper under each donut to facilitate handling.
  4. Cover the donuts with a cloth and let rise for an additional 1 hour.

Meanwhile, Prepare the Italian Diplomat Cream:

Mix the pastry cream with the liquid cream whipped with the two tablespoons of icing sugar.

Frying the Donuts:

  1. Pour oil into a saucepan with high edges and heat until very hot.
  2. Plunge the donuts (no more than 2 at a time) into the hot oil.
  3. Let rise and brown for 5 to 6 minutes per donut.

Filling the Donuts:

Put the Italian Diplomat Cream in a piping bag and fill the donuts for an extra sweet touch.

Top 4 Mistakes and How to Avoid Them

Mistake 1: Rushing the Dough Preparation

Many make the mistake of not allowing the dough to rise properly. Patience is key; ensure the dough doubles in volume before moving to the next step.

Mistake 2: Inadequate Oil Temperature

Maintain the oil at the right temperature. Frying at too low or too high a temperature can affect the texture and color of the donuts.

Mistake 3: Overcrowding the Frying Pan

Avoid overcrowding the pan to ensure even cooking. Fry no more than 2 donuts at a time to maintain the oil temperature.

Mistake 4: Neglecting the Rising Time After Cutting

Once the donuts are cut and placed on the baking sheet, don’t overlook the second rising time. It contributes to the fluffy texture of the final product.


Q1: Can I use instant yeast instead of dry baker’s yeast?

Yes, you can substitute instant yeast for dry baker’s yeast. Use the same quantity, and follow the same process.

Q2: Can I freeze the donuts?

While it’s best to enjoy them fresh, you can freeze the unfilled donuts. Thaw and fill with the diplomat cream before serving.

Q3: How long does the pastry cream last in the refrigerator?

Pastry cream can be refrigerated for up to 2 days. Ensure it’s well-sealed to prevent a skin from forming.

Q4: Can I use a different type of liquid cream for the diplomat cream?

Yes, feel free to experiment with different liquid creams to customize the flavor of the diplomat cream to your liking.

Q5: What is the best way to store leftover filled donuts?

Store leftover filled donuts in the refrigerator. Consume within 2 days for the best taste and texture.


Congratulations! You’ve mastered the art of creating divine Italian Diplomat Cream-filled Donuts. Indulge in the sweet symphony of flavors and share the joy with your loved ones. Happy cooking!

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