Doughnuts with cream

1 serving


Boil water with oil and a pinch of salt and, stirring continuously, pour flour into it. When the dough begins to lag behind the walls of the dishes, immediately remove it from the heat and, continuing to stir, cool. Add eggs to the still warm mass. Grease the baking sheet with oil and a teaspoon to put the dough in it with tubercles at a great distance from each other. Put a baking sheet with dough in a hot oven and do not open the oven door for 15 minutes. When the top of the tubercles starts to blush, remove the baking sheet from the oven. Cut completely cooled products into two halves with a sharp knife and fill with cream. You get about 35 pieces of doughnuts.