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### Doughnuts Ingredients:
– 2 1/4 teaspoons (1 packet) active dry yeast
– 1 cup warm milk (about 110°F/45°C)
– 1/4 cup granulated sugar
– 2 large eggs, beaten
– 1/4 cup unsalted butter, melted
– 4 cups all-purpose flour
– 1/2 teaspoon salt
– Vegetable oil for frying
### Baci Perugina Cream Ingredients:
– 10 Baci Perugina chocolates, finely chopped
– 1 cup heavy cream
– 1 tablespoon powdered sugar
– 1/2 teaspoon vanilla extract
### Topping (Optional):
– Powdered sugar for dusting
#### Making the Doughnuts:
1. In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the activated yeast mixture, beaten eggs, and melted butter.
3. Gradually add the flour and salt to the wet ingredients, stirring until a dough forms.
4. Turn the dough out onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours until it doubles in size.
6. Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2 inch thickness. Use a doughnut cutter or a round cookie cutter to cut out doughnut shapes. Place the doughnuts on a baking sheet lined with parchment paper, cover them, and let them rise for another 30 minutes.
7. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the doughnuts in batches for about 1-2 minutes per side until golden brown. Remove them from the oil and drain them on paper towels.
#### Making the Baci Perugina Cream:
1. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat.
2. Place the chopped Baci Perugina chocolates in a heatproof bowl. Pour the hot cream over the chocolates and let it sit for 1-2 minutes.
3. Stir the mixture until the chocolates are completely melted and the cream is smooth and well combined. Add powdered sugar and vanilla extract, stirring until fully incorporated.
4. Let the cream cool to room temperature. Once cooled, transfer it to a piping bag fitted with a round tip.
#### Assembling the Doughnuts:
1. Using a small knife or a pastry tip, make a small hole in the side of each doughnut.
2. Insert the piping bag into the hole and fill each doughnut with the Baci Perugina cream.
3. Dust the filled doughnuts with powdered sugar if desired.
4. Serve and enjoy your delicious doughnuts with Baci Perugina cream!
These doughnuts with Baci Perugina cream are sure to be a hit at any gathering or as a special treat for yourself! Enjoy!