Cream-filled doughnuts, what’s better? Overflowing with cream, delicious, irresistible like few things to indulge in occasionally for breakfast, but also for a morning snack. You can also replace the cream with hazelnut spread, jam like the classic Krapfen or even plain, they are delicious.
Let’s roll up our sleeves and prepare the cream-filled doughnuts together.
OTHER FRIED DESSERTS
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing cream-filled doughnuts
- 1 tbsp fresh yeast
- 4 cups Flour (13% protein)
- 1 cup Milk
- 3 oz Butter
- 1 egg
- 1/3 cup Sugar
- 1 pinch Salt
- 1 Lemon zest (grated)
- 1 qt oil for frying
- 2 cups milk
- 1/3 cup all-purpose flour
- 1/2 cup sugar
- 4 egg yolks
- lemon zest
Tools
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- Saucepan
- Whisk
- Stand Mixer
Preparing cream-filled doughnuts
Knead the yeast with the flour and milk. Add the egg and then the softened butter and sugar. Finish with the salt, lemon zest, and knead until you get a smooth and homogeneous dough, letting it rise until it doubles in volume.
Turn the dough onto a floured surface, roll it out with a rolling pin to less than 1/2 inch thick. Cut out circles with a pastry cutter and let them rise again on parchment paper squares until doubled. Meanwhile, prepare the custard. Mix the egg yolks with the sugar. Add the flour and then the milk, whisking by hand. Cook, always stirring, after flavoring with the lemon zest, until the cream thickens. Cover the surface with a veil of sugar and let it cool completely.
Heat the oil for frying to 356°F. Put a maximum of two doughnuts at a time with the paper, which you then remove. Turn them halfway through cooking. Drain on absorbent paper and roll them in granulated sugar. When they are cold, fill with custard using a pastry bag.
Storage
Keep in a cool, dry place for up to a couple of days due to the presence of cream.
