How to make
Knead the dough from the above products and knead for 3-4 minutes, by adding more flour, if necessary for a non-sticky and soft dough, but usually you should not need more flour, if your measurements are correct.
Place the dough in a deep bowl and cover it with cling film and a towel and leave it to rise, until it has doubled in size. If you want to speed up the rising process, you can pour hot water (not boiling) into a pot and put the bowl with the dough covered with cling film in it and close with the lid and a towel on top.
After it has risen, sprinkle the kitchen counter with flour and knead the dough. You roll it out into about 0.6″ (1.5 cm) thick crust and using a glass cut out circles and remove the excess ends, which you make into a ball and leave aside to relax and later cut donuts out of it as well.
Then you cut out each circle in the middle with a cap to get the typical donut shape and the cut pieces with the cap are later also fried and rolled in sugar, to which you can also add a little cinnamon. Cut out squares from baking paper, on which you can place each donut.
This is done to maintain their shape. It's a bit time consuming, but worth it because I've made some just like that and their shape is ruined, as the dough softens a lot and picking them up with your hands spoils their shape. Cover the donuts with a towel for 15 minutes.
Heat a good amount of oil, but up to about 320°F (160°C) (so that they don't remain raw inside) and put the donuts as they are with the papers, after a while carefully remove the papers with the help of tongs and fry them at a medium heat on both sides. After you fry them, decorate the donuts with whatever you want.
The cream donuts I made by rolling out two sheet and on one of them I spread 1 tbsp. of homemade cream and carefully covered with the other sheet and cut out the donuts with a cup and fried them in a little heated oil on medium heat.
The chocolate donuts with homemade cream are ready.
