Knead all of the ingredients together to form a smooth and silky dough. Leave to rise in a proofing cabinet at 35°C with 70% humidity until almost doubled in volume. Roll out the dough to a thickness of 5 mm with a sheeter, fold it in on itself and then roll to a thickness of 1 cm. Use a cutter to form doughnuts of the desired size. Leave to rise in a proofing cabinet at 35°C without humidity for approximately 60 minutes. Once risen, fry.

Pastry cream: pour the water and milk into a mixer with whisk, add Shine mix and whisk at medium-high speed for around 3 minutes. Leave to rest for a few minutes before use.