Prepare the Preferment

• Mix the ingredients for the preferment in a bowl. Knead them on a floured countertop for about 3 minutes until a homogeneous dough is obtained.
• Allow the dough to ferment in a covered bowl with a clean, damp cloth until it doubles in volume, while preparing the main dough (it's important to follow the indicated order).
• Mix and knead the ingredients specified for the main dough, Except THE Butter. Ensure everything is well integrated.
• Work the dough on the countertop, stretching it to aerate and then folding it back onto itself, following the Bertinet method. Do this for about 15 minutes until the dough is elastic and smooth.
• Incorporate the softened butter into the dough and work it for another 5 minutes, ensuring the butter is completely absorbed.
• Next, incorporate the preferment into the main dough and work it by stretching and folding the dough for an additional 10 to 15 minutes, until it is smooth and elastic.
• Let the dough rest inside a bowl for 30 minutes to undergo an initial fermentation.
• Turn the dough out onto a lightly floured surface and divide it into equal portions according to the desired number of fritters.
• With each portion, shape it into a more or less cylindrical loaf, uniformly.
• Cut the loaves into uniform slices to obtain the fritters.
• Let the slices rest on a lightly floured baking paper. Lightly oil your finger and brush the slices, then cover them with a clean cloth.
• Let them rest for an additional 30 minutes until the slices have slightly risen. AT This Point, They CAN BE Frozen before they fully proof.
• Fry them in plenty of hot sunflower oil at a high temperature (around 180°C). Fry only until they are golden and can turn over by themselves.
• If you want ring donuts, when you pick them up to fry, press lightly on the center of the ring with your index finger and thumb.
• If you want them whole or wish to fill them with cream later, fry them without pressing the center of the ring with your fingers.
• Once fried, coat them in a bowl with plenty of sugar. If you want to fill them with cream, do not sugar them. Once cooled, make a small cut on the side of the doughnuts with scissors. Then, holding the doughnut with one hand, insert the small nozzle of the piping bag into the side cut and fill it with pastry cream (refer to the Dairy chapter for the pastry cream recipe).