Cream filled donuts: soft and tasty in just a few steps!

published on 21 January, 2019 at 13:00

Delicious cream filled donuts that can be oven baked or fried. Here’s what you need to prepare this simple and tasty treat!

INGREDIENTS
for the dough:
250ml water
25g yeast
1 egg
1 egg yolk
2 tsp sugar
500g flour
100g butter
6g salt

custard cream, as needed
sugar, as needed

DIRECTIONS
1. Start by preparing the dough and letting it rise for at least one hour.
2. Roll out the dough and cut out the donuts.
3. Let it rise again for at least two hours.
4. Fry the donuts in hot oil and cover them in sugar.
5. Fill them with custard before serving.

---CINNAMON BRIOCHE---

Ingredients:
300 g flour
1 egg
35 g softened butter
35 g sugar
1 grip salt
1 tbsp yeast
125 ml warm milk

For the stuffing:
35 g softened butter
35 g sugar
1 tsp cinnamon

Method:
1. Add flour, egg, butter, sugar and salt into a large bowl. Dissolve the yeast in warm milk and add it to the rest of the ingredients. Mix everything to get a soft dough. Cover the bowl with a cloth and let it rest for an hour.
2. After this time, spread the dough on a work surface. Brush the surface with softened butter.
3. Then, using a spoon, sprinkle the cinnamon and sugar mix.
4. Roll the dough and cut an angle of about 45°.
5. Bake at 180°C/350°F for 20 min.

---CREAM SWIVELS---

Ingredients:
Dough:
500 g (1 pound);
2/3 cup yogurt;
90 g (3 oz) sugar;
1/3 cup vegetable oil;
10 g (0.3 oz) fresh yeast;
½ cup milk, warm.
Cream:
1 ¼ cup milk;
2 egg yolks;
2 tbsp sugar;
2 tbsp flour;
1 tbsp cocoa powder;
a pinch of vanilla powder.

Instructions
Dissolve fresh yeast in warm milk.
Mix sugar, flour, melted butter, yogurt and yeast solution together until the dough forms. Knead the dough until smooth, cover with plastic wrap and leave to proof for about 1 hour (or until doubles in size).
Meanwhile prepare the pastry cream. Mix egg yolks with sugar, flour and vanilla powder. Gradually add milk, while whisking, to prevent lumps.
Place cream base over medium heat and cook, stirring, until thickened.
Divide pastry cream in half, mix one half with cocoa powder. Cover cream with plastic wrap tightly and leave to cool down.
Divide the dough into 9 equal parts. Roll each one out, place and tablespoon of cooled cream inside and gather the ends of the dough to seal the cream completely.
Place buns seam side down on parchment covered baking sheet, brush with egg wash and leave for 30 minutes.
Fill two pastry bags with leftover cream and draw swirls on top of each bun.
Bake for 25 minutes at 180C/350F. Let cool down before serving.