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Papi Donuts

Medium | 50 mins


Makes 20 donuts

  • 3 Egg yolks
  • 50g Granulated sugar
  • 2g Salt
  • 15g Vanilla sugar or dry vanilla
  • 270g Warm milk
  • 7g Instant dry yeast
  • 500g Flour
  • 50g Unsalted butter
  • Deep-frying oil
  • PISTACHIO PAPI for filling


  • Knead the dough with your hands for 10-15 minutes, or with a stand mixer for 5-7 minutes
  • Leave the dough for 40-60 minutes (in the oven at 40°C, covered with cling film)
  • Leave the donuts for 20 minutes before frying (under the towel)
  • Fill after cooling

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