In a bowl, pour the milk and add the baker’s yeast with a teaspoon of sugar. Mix and let it stand for 10 minutes.

In the bowl of a stand mixer, combine flour, a lightly beaten egg, melted butter, sugar, and the milk-yeast mixture. Beat vigorously for 20 minutes until the dough becomes soft and elastic.

Let the dough rise in a covered bowl until it doubles in volume. You can place it in a turned-off oven with the light on for a warm environment.

Roll out the risen dough into a half-centimeter thick rectangle. Cut out 6cm discs using a cookie cutter. Place the donuts on a baking sheet with parchment paper squares underneath.

Cover the donuts with a cloth and let them rise for another hour.

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

Heat oil in a saucepan and fry the donuts (no more than 2 at a time) until they rise and brown, approximately 5 to 6 minutes per donut.

Fill a piping bag with Italian Diplomat Cream and fill each donut with a sweet touch.