Donuts are one of the best things that exist. Fried, soft, extremely tender. Baked cream-filled donuts are not like the fried ones, but I can assure you they will blow your mind. Super soft, covered with granulated sugar and filled with lots of custard. Have I convinced you? This time I made them with yeast, but we can easily make them with sourdough. Just put in 100 grams, refreshed. To maintain the same level of hydration, remove 35 ml of milk and 65 grams of flour 0 from the dough. All that’s left to do is roll up our sleeves and prepare baked cream-filled donuts together.

Difficulty: Medium
Cost: Inexpensive
Rest time: 4 Hours
Preparation time: 30 Minutes
Portions: 20 donuts
Cooking methods: Oven
Cuisine: Italian

Ingredients for the leavened dough

8 g fresh yeast
250 g flour 0
250 g manitoba
200 ml milk
2 eggs
85 g sugar
80 g butter
Half teaspoon vanilla extract
500 ml milk
4 egg yolks
50 g flour 00
120 g sugar
Half grated lemon peel
50 g butter
as needed granulated sugar

Tools

Mixer
Whisk

Preparation

Let’s prepare our donuts by dissolving the yeast in warm milk. Pour into the mixer and add the two sifted flours. Start kneading. Add one egg at a time and, when they are incorporated, add the sugar and then the butter in small cubes. Finish with vanilla and salt, working until you have a smooth and elastic dough to put to rise in a bowl covered with a cloth.
Let’s prepare the cream: heat the milk. Separately, work the yolks with the sugar and flour. Add them to the hot milk, add the grated lemon peel and place on the fire and cook, stirring constantly, until the cream thickens. Cover with plastic wrap and let cool.
When the dough has risen, divide it into 20 parts. Round off each piece of dough well and let it rise on two baking sheets lined with parchment paper.
When the buns are well risen, bake in a pre-heated oven at 350°F for about 25 minutes, with a static oven. As soon as they are baked, brush with melted butter and roll in granulated sugar. Using a pastry bag, fill them with the cold custard.