(To decorate candied cherries, sugar granules, egg yolk beaten with 2 tablespoons of milk)
(To fill 500 ml of fresh cream and icing sugar to taste. It depends on how sweet you like it)
PROCEDURE
Warm the milk and dissolve the yeast while stirring.
Beat the eggs with the sugar until the mixture is light and fluffy.
In a bowl (if you have a stand mixer fitted with the leaf), mix the flour with the yeast, the milk and the eggs that you have beaten.
Add the grated orange zest and finally a pinch of salt.
Now replace the 'leaf' with the hook and continue working the dough adding a piece of butter at a time. Let each piece incorporate well before adding the next.
Form a ball and place in a bowl covered with cling film to rise (I have the 'rising' function in the oven, you use the method you prefer ... oven with the light on or other). The first rising must lead to the double of the dough so between 3 or 4 hours.
Take the dough and reform a ball, place it on the baking tray covered with baking paper; pierce it in the center (see video) to obtain a donut.
Brush with a mixture of egg yolk and milk. Decorate with colored cherries and/or granulated sugar or candied fruit.
Leave to rise for another two hours.
Bake at 180° for 25/30 minutes until golden.
Once cooled, you can eat it as is or fill it with Chantilly cream (whip the fresh cream with the icing sugar).
