Berliner Doughnuts (Boules de Berlin) light and fragrant

1 Dissolve the yeast in warm milk.

2 Mix the sifted flour and cornstarch with the melted butter and eggs whipped with sugar.

3 Add the yeast and milk mixture. Mix well and let the dough rise, it should double in volume.

4 Roll out the dough to a height of 12mm and with a cookie cutter cut circles of approximately 7cm.

5 Let rise again and double in volume.

6 Heat the oil to 320°F (160°c), immerse a few rounds of dough in the hot oil and with a spoon, being careful not to burn yourself, baste the donuts they will puff up even better.

7 Once well browned they will flip themselves, if not do it manually.

Place to drain on absorbent paper.

8 Cut them in half and fill with pastry cream or simply vanilla pudding replace the other half and sprinkle with powdered sugar place in the fridge for 1 hour and enjoy.