Time: 1 ora
Difficulty: facile

A sweet loved by young and old, with a cream made fresh from mint leaves. To try to amaze the diners, ideal as a dessert at the end of the meal, or delicious snack.

Characteristics: The doughnuts are fried cakes made of yeast dough to enjoy at breakfast or snack, which do not know neither fashion nor seasons, inevitable on the counters of pastry shops and coffee shops.
Historical hint: comes from krapfen, a dessert of Austrian origin, stuffed with jam or cream and covered in powdered sugar. The "krapfen" was already known in Graz since 1600 where, during the carnival was sold hot on the street. It spread to Vienna and then also established itself in the areas of the Trentino region.
Note: Some Jewish communities settled in Germany during the late Middle Ages prepared the "sufganiyah" a sweet to celebrate Hanukkah. These, in fact, were cooked in oil in memory of the miracle of olive oil of the Menorah of the Temple of Gelusalemme.

Ingredients per 500 g of dough (about 8 doughnuts)
For the baking sheet
75 g prepared for yeast cakes Molino della Giovanna
75 g water
10 g fresh yeast
For the dough
125 g prepared for yeast cakes Molino della Giovanna
3 g guar gum
75 g water
150 g baking powder
18 g fresh yeast
50 g granulated sugar
1 whole egg
1 egg yolk
25 g sunflower seed oil
40 g butter
a pinch of salt
the peel of a grated orange
Rice flour for dusting permitted
For the cream
140 g butter
110 g lemon juice
5/6 fresh mint leaves
2 whole eggs
140 sugar
500 g of various seed oil for frying
1 kg of granulated sugar for panatura

Procedure
For the baking sheet
In a bowl pour the mixture and mix with a spoon, dissolve well the yeast in water and add it to the mix, knead everything well and put to rest in a bowl covered with cloth for about 1 hour.
Pour the mixture and the guar, and mix everything in a bowl, dissolve the water together with the yeast, sugar and add to the base of the mixture, little by little; knead well, then add the eggs and continue working until completely amalgamate, Finish the dough with oil and butter and spices.
Work everything well, until you get a homogeneous mixture, then form with it a ball helping, if necessary, with very fine rice flour.
Put in the fridge for about 1 hour, covering the dough with film.Meanwhile prepare the lemon cream:

Peel the eggs in a bowl, add the sugar and whip with electric whisks, add the lemon juice and mix to the mixture.
Melt the butter in a bain-marie when it will be totally dissolved, add the eggs and cook everything always in a bath; stir continuously until the cream is firm.
After the time of rest, take the dough from the fridge and roll it with a rolling pin on the lightly floured surface, until the pastry is 1 cm thick; using a circular dough cup or a glass, Cut the dough into equal-sized discs and let it rise for about 1 hour. Knead the dough cuttings briefly, roll them again and use them to pack other doughnuts.