Soft donuts filled with vanilla pudding cream for coffee

Soft donuts filled with vanilla pudding cream for coffee

Donuts are particularly popular during carnival and New Year’s Eve, but they also taste very good with coffee or tea. Fluffy yeast dough is briefly baked in oil and then filled with homemade vanilla pudding cream. Finally, sprinkle with powdered sugar and enjoy. Can you resist them?

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5 stars from 3 votes

Ingredients

Custard cream

  • 6 egg yolks
  • 100 g brown sugar
  • 2 tbsp flour
  • 500 ml milk
  • 1 tsp vanilla extract

Yeast dough

  • 450 g flour
  • 2 tbsp cornflour
  • 70 g sugar
  • 1 tsp salt
  • 1 tsp dry yeast
  • 2 eggs
  • 170-200 ml milk, warm
  • 45 g butter, soft
  • vegetable oil, approx. 1 liter for frying
  • icing sugar, for serving

Instructions

Prepare the vanilla pudding cream

  1. Whisk the egg yolks and sugar with a whisk to form a homogeneous mass.
  2. Add the flour and continue to mix with the whisk.
  3. Mix the milk and vanilla extract together in a saucepan.
  4. Heat to approx. 50-60°C.
  5. Then pour into the egg yolks in a thin stream, stirring constantly.
  6. Then put the vanilla pudding in a saucepan.
  7. Simmer over low heat for about 5-10 minutes, stirring constantly, until it thickens.
  8. The vanilla pudding Cover with cling film and place in the fridge for about 3-4 hours.

Prepare the dough

  1. To make the dough, sift the flour and cornstarch through a sieve into a bowl.
  2. Add the sugar, salt and dry yeast and mix.
  3. Whisk together the eggs and milk using a whisk.
  4. Pour the egg mixture into the dry ingredients.
  5. Knead everything into a smooth, slightly sticky dough.
  6. Dice the butter and mix in thoroughly ter knead the dough.
  7. Form the dough into a ball, place in a large bowl and cover with cling film. Leave to rise in a warm place for about 1 hour.
  8. When the dough has doubled in size, knead again.
  9. Then divide the dough into 12-15 equal portions and roll into even balls.
  10. Cover the dough balls with cling film and let rise in a warm place for about 1 hour.
  11. Then remove the cling film and leave to rest for another 15 minutes.
  12. Heat the vegetable oil in a deep frying pan.
  13. Fry the donuts for about 2-3 minutes on all sides until golden .
  14. Then place on paper towels to absorb excess oil and allow to cool.
  15. Prick a deep, narrow hole in the side of each donut.
  16. Place the cooled custard cream into a piping bag and fill the donuts with it.
  17. For the Finally, sprinkle the donuts with powdered sugar and enjoy.

Utensils

  • bowl
  • whisk
  • pan
  • cling film
  • paper towels
  • piping bag

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