Bean doughnuts with custard, incredibly delicious and very soft, perfect to enjoy at any time of the day, especially at breakfast, maybe accompanied by a nice creamy cup of milk.
Doughnuts need no introduction, they are famous for their softness and creamy filling, but this time they indeed need to be introduced because their dough has a somewhat unusual ingredient: cannellini beans.
Were you surprised? I was immediately enchanted by this recipe when I saw it on “Fabiolavegmamy”‘s profile. She is known as the Queen of legumes. Since I also love legumes and experimenting with these fabulous ingredients, I tried them right away. I made both the doughnuts and the filled doughnuts, but not in a Vegan version, and they turned out fantastic. I’ll just say this: try them because I’m sure they’ll win you over from the first bite. Now let’s see what we need and how to prepare the bean doughnuts with cream.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
There are different variations for making fried doughnuts, but today I’m sharing the recipe to make them with beans and with a creamy heart that will win you over from the first bite.
- 3/4 cup all-purpose flour
- 1/3 cup water
- Half cube fresh yeast
- 1/3 cup milk
- 2 tsp lemon juice
- starter dough (all)
- buttermilk (all)
- 1 cup oz white beans (cannellini) (canned)
- 1/4 cup brown sugar
- 3 1/4 cups all-purpose flour
- 5 tbsp butter (soft)
- zest (grated lemon)
- Half tsp ground turmeric
- sugar (for dusting)
- brown sugar (for dusting)
- sunflower oil (for frying)
- 2 cups cups milk
- 1/3 cup sugar
- 1/2 cup all-purpose flour
- 2 egg yolks
- vanilla (1 vial)
Steps
LET’S PREPARE THE FRIED DOUGHNUTS OR BAKED ONES
First, you need to prepare the starter dough by mixing all the ingredients, cover it and let it rise for about 30 minutes. Meanwhile, prepare the buttermilk by mixing the milk with the lemon juice and let it rest for about 10 minutes.
If using the bimby, put all the ingredients in the mixing bowl, including the starter dough, blend the cannellini beans with the buttermilk and add the mixture to the bowl. Set it to knead for 10 minutes. Let the dough rise in the bowl until it doubles.
If using a stand mixer, add the starter dough first, then the blended cannellini beans with buttermilk, the egg, and then all the other ingredients. Mix first with the paddle attachment and then with the dough hook, and let it rise.
Once the dough is ready, roll it out on a lightly floured work surface to a thickness of about half a centimeter, use a round cookie cutter or a glass to cut out the doughnuts, place them on baking sheets, cover them, and let them double in size. Heat the oil well, and when the doughnuts are ready, start frying them two or three at a time, drain them on absorbent paper, and then dust them with the sugar and brown sugar mixture.
Now prepare the cream. If using the bimby, put all the ingredients in the mixing bowl and set it to 7 minutes, 90 degrees speed 4. For classic cream without bimby, you can follow this recipe. Once cooled, fill the doughnuts and enjoy them.
