cream-filled doughnuts

 

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Ingredients:

• 500 g all-purpose flour
• 60 g sugar
• 10 g salt
• 10 g dry yeast (or 25 g fresh yeast)
• 2 eggs
• 250 ml warm milk
• 60 g butter (softened)
• Oil for frying
• Sugar for coating

For the cream filling (pastry cream):

• 500 ml milk
• 100 g sugar
• 4 egg yolks
• 40 g cornstarch
• 1 tsp vanilla extract
• 40 g butter

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Instructions:

1. Make the dough: In a large bowl, mix warm milk, yeast, and sugar. Let it sit for 5 minutes until foamy.

2. Add eggs, flour, and salt. Mix until a dough forms. Knead for 8–10 minutes.

3. Add the softened butter and knead again until smooth and elastic.

4. Place in a greased bowl, cover with plastic wrap, and let rise for 1–2 hours until doubled in size.

5. Shape the doughnuts: Punch down the dough and divide into equal portions (about 60–70 g each). Shape into smooth balls.

6. Place on parchment paper squares, cover lightly, and let rise for 30–45 minutes.

7. Fry the doughnuts: Heat oil to 160–170°C (medium heat). Gently drop each dough ball (with its parchment) into the oil. Fry until golden brown on both sides. Drain on paper towels.

8. Coat: While still warm, roll the doughnuts in sugar.

9. Make the pastry cream: Heat milk in a saucepan. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly pour the hot milk into the egg mixture while whisking. Return to the pan, cook until thickened. Remove from heat, stir in butter and vanilla. Let cool.

10. Fill the doughnuts: Use a piping bag with a round tip to fill each doughnut with the cream.

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🍩 Enjoy your homemade sugar-coated cream-filled doughnuts!

Would you like me to also give you a quick chocolate version of the cream filling?