1. Begin by weighing the flour.
2. Heat the milk to approximately 30°C and add 2 tablespoons of the sugar from the recipe.
3. Dissolve the yeast in the milk. Do not exceed the specified temperature to avoid scalding the yeast.
4. Once the yeast has dissolved, add approximately 1/4 of the flour from the recipe and mix.
5. Sprinkle a handful of flour over the yeast starter, cover with a towel and leave to proof in a warm place for approximately 30 minutes.
6. Meanwhile, crack the eggs and weigh the remaining ingredients.
7. After approximately 25 minutes, add the eggs, egg yolks and sugar to the starter, then immediately add the remaining flour.
8. Mix for approximately 3 minutes at low speed. Check that no lumps of flour remain at the bottom of the mixer bowl.
9. Leave the dough to rest for 10–15 minutes.
10. Meanwhile, melt the butter with the salt and orange zest. The butter should be warm but not hot.
11. Add the melted butter to the dough in batches, mixing continuously.
12. Finally, add the rectified spirit and mix for approximately 5 minutes at medium speed.
13. Leave the dough to rest for approximately 10 minutes, then mix again for approximately 1 minute.
14. If necessary, add another 100–150 g of flour. Assess the consistency—the dough should be soft but not runny.
15. Divide the dough into 2 portions weighing approximately 1.6 kg each.
16. Shape each portion into a tight round by folding the dough inwards so that it resembles a round loaf.
17. Dust the work surface generously with flour to prevent the dough from sticking.
18. Cover the dough rounds with a towel and leave in a warm place.
19. Repeat the folding process 3 times at intervals—the dough will become more elastic.
20. Then divide the dough into portions weighing 80–90 g each.
21. Round the doughnuts, shaping them like bread rolls.
22. Place them on floured boards, leaving spaces between them.
23. Flatten the doughnuts slightly, cover with a towel and leave to proof in a warm place. Properly proofed doughnuts should be delicate and fluffy.
24. Fry at 175–180°C for approximately 3–4 minutes on one side.

1. Bring the milk and cream to the boil.
2. In a separate bowl, mix the egg yolks, sugar and corn starch.
3. Pour half of the milk into the egg yolks, stirring continuously.
4. Then pour the tempered egg yolk mixture into the milk.
5. Cook for 1–2 minutes.
6. Once the mixture comes to the boil, pour it over the chocolate, butter and salt, then blend.
7. Cover with cling film so that it touches the surface of the cream directly, and chill in the refrigerator overnight.
8. Transfer to a piping bag.
9. Fill each cooled doughnut with 45 g of the cream.

1. Heat the oil, add the chocolate and mix until smooth.
2. Add the feuilletine and mix.
3. Coat the cooled doughnuts with the coating.
4. Leave at room temperature to set.