Cream-Filled Doughnuts.
These doughnuts are a typical Carnival dessert. In Lucca, as per tradition, they are enjoyed especially during the September festivities, very important to our city, but they are suitable all year round.
They are delicious, catching your eye and delighting your palate with sweetness. Filled with cream, they are an explosion of goodness. Everyone will love the cream-filled doughnuts, even the children.
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Cream-Filled Doughnuts
- 2 3/4 cups Flour
- 4 Eggs
- 2/3 cup Sugar
- 2/3 cup Butter
- 1 pack Dry yeast
- 2 teaspoons Vanilla extract
- Zest of one lemon
- 1 pinch Salt
- to taste Custard
- Granulated sugar
Tools
- 1 Bowl
- 1 Small bowl
- 1 Rolling pin
- 1 Small saucepan
- 1 Pastry cutter or round cookie cutter
Preparation of Cream-Filled Doughnuts
Let’s see how to prepare the cream-filled doughnuts.
Combine in a bowl flour, 2 eggs, yeast, sugar, grated zest of one lemon, and vanilla extract, and start mixing. When it begins to combine, add the other eggs one at a time, then the pinch of salt and the softened butter. Knead until it becomes a smooth and homogeneous dough, then wrap it in cling film and let it rest for about 1 hour in the fridge. Take the dough and roll it out with a rolling pin to a height of about 3/4 inch, cut the dough with a round cutter, choose the size you prefer but I recommend not more than 2 inches, as they will puff up. Place the cut dough on parchment paper and let rise for about 90 minutes. Heat the oil in a saucepan and start frying; they should puff up and become golden. Roll them in granulated sugar and then place on paper towels. Once cooled, fill with the cream.
Notes
Enjoy them warm, the cream-filled doughnuts, and you’ll touch the sky with their goodness. They can be stored for up to 3 days in the refrigerator in a closed container, just warm them up for a few minutes before serving.
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This recipe contains affiliate links
