Papi Donuts

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