Cream Doughnuts (Rosquillas de nata)

Beat 1 egg with 45 g of sugar, 125 g of whipping cream and the zest of 1 lemon.

Add 250 g of flour, 1 teaspoon of baking powder and a pinch of salt. Mix well until combined.

Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.

Grease your hands with a few drops of sunflower oil and shape the doughnuts.

Fry the doughnuts in batches in hot sunflower oil until golden on both sides. Drain them on paper towels.

Coat the doughnuts in 5 tablespoons of sugar and serve.