Mix for Doughnuts

A soft and mouth-watering Elah exclusive.

Our beloved “bombolone”.
This Elah recipe is a perfect balance between the different ingredients. The Doughnuts become excellent brioches if baked in the oven instead of fried.

From today the box also contains the filling cream.



Box for 12 doughnuts

Mix for doughnuts with cream


30 g butter, 1 medium egg (=65 g with shell), 50 ml water, 12.5 g brewer's yeast (=½ cube) or 3.5 g dried yeast (=½ sachet), 200 ml milk, oil for frying, sugar to sprinkle on top.

Preparation of the cream

Pour the milk and the content of the sachet in a high, narrow container. Whisk, vigorously and continuously, with a hand whisk for 30 seconds or with a blender for not more than 15 seconds.


Rest for 30 minutes in a warm place (25-30°C).
Divide the dough into 12 portions and make balls. Distance and flatten them out on an oven dish lined with oven paper, sprinkled with flour. Leave to rise in a warm place for at least 1.5 hrs, covering with a cloth.


Fry in plenty of hot oil (180°C) in a tall, narrow pan. Cook the Doughnuts to obtain the golden colour on both sides. Leave to cool and then fill with the vanilla cream, using a piping bag or cutting in half with a knife.
Sprinkle with sugar or icing sugar.

Preparation of the dough

Pour the content of the sachet into a large bowl, at the centre place the warm water and melt the yeast. Add the softened butter and egg. Knead vigorously for at least 5-7 minutes with a wooden spoon or by hand.

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