Cream-filled donuts like at the bakery!!! Who doesn’t love a good donut? Soft, golden, and filled with cream, they’re the symbol of Sundays at the bakery and festive breakfasts. But what if I told you that you can recreate that same magic at home, with a result that rivals those at the bakery.
Making cream-filled donuts might seem like a challenge, but I assure you it’s not. With the right tricks and a tested recipe, you’ll achieve incredibly soft, easy, and quick desserts. Forget difficult doughs and long rises: this recipe is designed to bring back the joy of baking, with the certainty of excellent results.
In this article, I’ll guide you step by step in preparing these fried dough jewels, from the perfect dough recipe to all the secrets for perfect frying and a velvety, fragrant pastry cream.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 1,222.03 (Kcal)
- Carbohydrates 52.16 (g) of which sugars 18.37 (g)
- Proteins 13.05 (g)
- Fat 108.67 (g) of which saturated 21.46 (g)of which unsaturated 81.56 (g)
- Fibers 1.57 (g)
- Sodium 465.38 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups Manitoba flour
- 0.7 oz fresh brewer's yeast
- 3 tbsp water
- 3.5 tbsp butter
- 3 eggs (medium, about 3)
- 0.5 cup sugar
- 0.4 cup whole milk
- 2 tsp salt
- 1 tsp lemon (grated zest)
- 1 pinch vanilla extract
- 1 quart peanut oil
- 21.2 oz pastry cream
Tools
- 1 Stand Mixer
- 1 Pan
Steps
In the stand mixer, place the flour and brewer’s yeast
slightly beaten eggs
the milk, preferably cold from the fridge.
Start working with the hook at low speed
Increase speed and add water, sugar, and salt. Let the flour absorb the liquids
Add lemon zest and vanilla bean seeds.
At this point, add the soft butter in pieces, little by little. Let each piece incorporate before adding another.
Work until the dough clings to the hook.
Transfer the dough onto the work surface.
Make some folds and shape the dough
until obtaining a smooth, homogeneous, and elastic loaf. Let it rest for 1 hour in the fridge and 1 hour at room temperature.
Place the doubled dough on the work surface.
Shape it into a rectangle with a rolling pin until it reaches a thickness of 0.4 inches
With a 3.5 inch cutter, cut out 10 discs. If you prefer, you can also make them smaller.
Place them on a square piece of parchment paper. Lightly press the discs. If you want them puffier, omit this step.
After an hour, the disc will double in volume
Drop the donut with the parchment paper into the peanut oil at a temperature of 320°F. The paper will detach immediately, so remove it.
When a white line forms in the center, you can turn the donut.
Drain the donut well
Dip it directly in granulated sugar or, if you prefer, omit this step and after filling, dust with powdered sugar.
With a fork or the handle of a ladle, make a lateral hole
and fill with the right amount of pastry cream or, if you prefer, hazelnut cream.
