DONUTS WITH ORANGE CREAM, a simple and delicious sweet treat, super soft, ideal for breakfast or a snack, filled with custard.
A real delight these donuts with orange cream, they are simple and soft, a perfect sweet for breakfast, also great for school, can be prepared in advance and frozen.
I love brioche in all forms, I enjoy making them and these donuts with orange cream are really delicious, very soft, can also be made by hand without a mixer.
It had been a long time since I last prepared a brioche dough, yesterday I decided to make donuts and use up some orange custard I had in the fridge, they were devoured.
Obviously, if you don’t like orange, you can always opt for lemon or Nutella or jam if you prefer and HERE you can find many more.
Follow me in the kitchen today for donuts with orange cream!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 5-6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 313.54 (Kcal)
- Carbohydrates 49.70 (g) of which sugars 17.01 (g)
- Proteins 9.65 (g)
- Fat 9.64 (g) of which saturated 4.91 (g)of which unsaturated 4.72 (g)
- Fibers 2.04 (g)
- Sodium 9.48 (mg)
Indicative values for a portion of 80 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
- 2 cups all-purpose flour
- 1/2 cup milk
- 1 1/2 tsp fresh yeast
- 1 1/2 tbsp butter
- 1 egg yolk
- 1/4 cup sugar
- to taste orange zest
- 1/2 cup milk
- 2 tbsp sugar
- 2 tbsp potato starch
- 1 tbsp orange juice
- 1 egg yolk
- 1 1/2 tsp fresh yeast
- to taste orange zest
- 1 egg yolk
Preparation
Dissolve the yeast in the milk (whether at room temperature or from the fridge doesn’t matter) and pour it into the mixer.
Add the flour and start mixing, then add the sugar, egg yolk, butter, orange zest, and a pinch of salt.
Knead well, it shouldn’t be sticky; if needed, add a bit of flour.
Take the dough and make a simple fold: create a rectangle with your hands, fold the longer side to the center, then overlap the other half.
Do the same with the shorter sides, close into a ball, and place it in a bowl covered with plastic wrap to rest overnight.
Rising times also depend on room temperature; if needed, preheat the oven slightly to 80°F, then turn it off and place the bowl inside.
Prepare the cream, work the egg yolk with the sugar in a saucepan, heat the milk with the whole orange zest and pour it over the yolk, always stirring with a hand whisk.
Add the potato starch and continue stirring until it thickens, then place the cream in a bowl with contact plastic wrap and let it cool.
After the rising time, take the dough and divide it into 5 pieces, place the brioche on a baking sheet covered with paper and let it rest for 20 minutes.
Preheat the oven to 350°F, brush the donuts with the egg yolk, bake, and cook for about 15 minutes until golden.
Remove from the oven and fill with cream using a pastry bag, of course, you can fill them before baking.
Bon appétit
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