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Donuts cream with fig jam

Needless to say, Saturday and Sunday I could stay longer in the bed the warmth since my children have to go to school there, the fact is that now I have the 'abiitudine to get up to a time not too late, and especially hard to say who manages to get up later than eight. Without my alarm time is seven o'clock, minutes more minutes less. This morning I woke up as usual soon, I try to stay in bed, but no success so I thought I had the time to try to make these donuts that since last month in the list of my culinary desires, I calculated that between rising and baking I had breakfast about eight and a half hours less than perfect. so I got up and in less than no time I mixed all the ingredients and left to rise in the meantime I did the things that I missed, I went forward to proving formed six donuts (I had half a dose) and I bake, I put on the tea, my kids were raised in the meantime ... So I have come up with these freshly baked buns, tea and hot fig jam flavored with lemon zest. With such a breakfast was difficult to have appetite at one, so it's a little slòittato lunch time, between a little me and my little family we settle to watch the famous carnival of Acireale, we hope that time does not become bad in everything a shot of the day is short, discrete clouds vengonoed the sun room and you see a rather large openings, the thing that makes me a little hesitation is the presence of cold wind which unfortunately brings the clouds ...

Meanwhile I post pictures and recipe for these delicious donuts

Ingredients for 12 pieces: 250 g flour 00, 120 g of butter , 60 g sugar, 2 egg yolks, 1 whole egg, a pinch of salt, 10 g yeast, 60 g of milk, a tablespoon of cream.

In a bowl put the egg yolks and whole egg, add sugar and stir with the whisk, heat the milk and dissolve the yeast in the milk add the rest of the coimposto, mix well and add the flour Motl when it is well incorporated add the butter and continue to mix with an electric mixer until it is incorporated well. Close the bowl with plastic wrap and let stand for one hour and the dough.
past the time you put the mixture into a pastry bag and using a nozzle by about 1 cm in diameter formed on a pan lined with parchment paper, the donuts for about 6 cm in diameter, starting from the outside and finishing the inside, make a small indentation in the center of each bun and ask yourself in a teaspoon of whipping cream, put in oven at 170 degrees for 15 minutes.
Serve with jam, I used to figs flavored with lemon zest.