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
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.
Add the whole eggs and the egg yolks to the yeast mixture. Whisk for about one minute until all ingredients are well incorporated.
Add the flour and salt to the wet mixture. Knead on medium speed for 10 minutes until a dough forms.
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.
Continue kneading for another 10 minutes (total 20 minutes of kneading). The dough should be smooth and elastic.
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.
Once proofed, gently punch down the dough to release the air. Sprinkle your work surface with a good amount of flour.
Let the dough rest for 10 minutes before rolling to prevent it from snapping back.
Roll out the dough to a thickness of 1 cm. Dip your donut cutter in flour before cutting the shapes to prevent sticking.
Place each cut donut on a separate piece of parchment paper. Cover them and let them proof again for 30 minutes.
Heat oil in a pot (medium amount, not deep-fryer deep). Maintain the oil temperature between 160-170°C throughout frying.
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.
Continue frying, flipping periodically, until the donuts achieve a light golden color on both sides.
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).
While still warm, toss the donuts in a mixture of sugar and cinnamon. Allow them to cool slightly before filling.
Chocolate Pastry Cream Filling
In a bowl, whisk egg yolks, sugar, and cornstarch until well combined. Set aside.
In a saucepan over low heat, combine milk and whipping cream. Heat until warm (steaming) but not boiling, stirring constantly.
Gradually pour half of the hot milk and cream mixture over the egg yolk and cornstarch mixture, whisking continuously to temper the eggs.
Pour the entire mixture back into the saucepan. Return the saucepan to low heat and whisk continuously until the cream thickens.
Remove from heat. Add dark chocolate and stir until melted and smooth.
Add soft butter cubes, vanilla extract, and instant coffee. Stir until everything is well combined and smooth.
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.
Before filling the donuts, whisk the chilled pastry cream with an electric mixer until creamy and smooth.
Classic Pastry Cream Filling
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.
In a saucepan, heat milk until warm (steaming) but not boiling.
Gradually pour half of the hot milk over the egg and cornstarch mixture, whisking continuously to temper the eggs.
Pour the entire mixture back into the saucepan. Return the saucepan to low heat and whisk continuously until the cream thickens.
You can add a little yellow food coloring at this stage to enhance the color, if desired.
Pass the hot cream through a fine-mesh sieve to ensure it's completely smooth and free of any lumps.
Cover the cream with plastic wrap directly touching the surface. Refrigerate for at least 2 hours until completely cold.
Before filling the donuts, whisk the chilled pastry cream with an electric mixer until creamy and smooth.
Filling and Serving
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).
Pipe your desired pastry cream filling into each donut.
Serve immediately, or store in an airtight container for best freshness.
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