Homemade Stuffed Donuts
Homemade Stuffed Donuts
Description
Master the art of making light, fluffy, and non-greasy homemade donuts filled with rich chocolate or classic vanilla pastry cream! This comprehensive recipe guides you through every step for bakery-quality results.
Ingredients
⇵
For the Donut Dough
For the Chocolate Pastry Cream Filling
For the Classic Pastry Cream Filling
Instructions
Donut Dough Preparation
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In a large mixing bowl, combine warm milk, sugar, and yeast. Stir to dissolve the yeast and let it sit for a few minutes until it foams.
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Add the whole eggs and the egg yolks to the yeast mixture. Whisk for about one minute until all ingredients are well incorporated.
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Add the flour and salt to the wet mixture. Knead on medium speed for 10 minutes until a dough forms.
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After 10 minutes, start adding the soft butter, one cube at a time, allowing each piece to disappear into the dough before adding the next.
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Continue kneading for another 10 minutes (total 20 minutes of kneading). The dough should be smooth and elastic.
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Gather the dough into a ball. Cover the bowl and let the dough proof in a warm place for 1.5 hours, or until doubled in size.
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Once proofed, gently punch down the dough to release the air. Sprinkle your work surface with a good amount of flour.
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Let the dough rest for 10 minutes before rolling to prevent it from snapping back.
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Roll out the dough to a thickness of 1 cm. Dip your donut cutter in flour before cutting the shapes to prevent sticking.
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Place each cut donut on a separate piece of parchment paper. Cover them and let them proof again for 30 minutes.
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Heat oil in a pot (medium amount, not deep-fryer deep). Maintain the oil temperature between 160-170°C throughout frying.
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Carefully place the proofed donuts into the hot oil. Fry for about 3 seconds on one side to get a light crust, then flip immediately.
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Continue frying, flipping periodically, until the donuts achieve a light golden color on both sides.
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Remove the donuts from the oil and place them on a wire rack or parchment paper to cool slightly (avoid paper towels directly as they can make them soggy).
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While still warm, toss the donuts in a mixture of sugar and cinnamon. Allow them to cool slightly before filling.
Chocolate Pastry Cream Filling
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In a bowl, whisk egg yolks, sugar, and cornstarch until well combined. Set aside.
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In a saucepan over low heat, combine milk and whipping cream. Heat until warm (steaming) but not boiling, stirring constantly.
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Gradually pour half of the hot milk and cream mixture over the egg yolk and cornstarch mixture, whisking continuously to temper the eggs.
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Pour the entire mixture back into the saucepan. Return the saucepan to low heat and whisk continuously until the cream thickens.
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Remove from heat. Add dark chocolate and stir until melted and smooth.
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Add soft butter cubes, vanilla extract, and instant coffee. Stir until everything is well combined and smooth.
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Cover the cream with plastic wrap directly touching the surface to prevent a skin from forming. Refrigerate for at least 2 hours until completely cold.
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Before filling the donuts, whisk the chilled pastry cream with an electric mixer until creamy and smooth.
Classic Pastry Cream Filling
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In a bowl, whisk large eggs, egg yolks, sugar, and vanilla extract. Then, add cornstarch and whisk until you get a smooth liquid without lumps. Set aside.
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In a saucepan, heat milk until warm (steaming) but not boiling.
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Gradually pour half of the hot milk over the egg and cornstarch mixture, whisking continuously to temper the eggs.
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Pour the entire mixture back into the saucepan. Return the saucepan to low heat and whisk continuously until the cream thickens.
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You can add a little yellow food coloring at this stage to enhance the color, if desired.
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Pass the hot cream through a fine-mesh sieve to ensure it's completely smooth and free of any lumps.
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Cover the cream with plastic wrap directly touching the surface. Refrigerate for at least 2 hours until completely cold.
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Before filling the donuts, whisk the chilled pastry cream with an electric mixer until creamy and smooth.
Filling and Serving
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Once the donuts are cooled and the pastry cream is chilled and whipped, make a small incision in each donut (using a knife or a piping tip).
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Pipe your desired pastry cream filling into each donut.
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Serve immediately, or store in an airtight container for best freshness.
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