Donuts with vanilla cream

Donuts are a real ''must bake'' these days! If you don't bake them at home, you should at least buy them. They say that one donut a year belongs to everyone. But if you're going to make them according to this recipe, you'd better reserve more of them. Insanely delicious, with a delicious honey vanilla cream. Mmmmm.....

Ingredients for the dough:

• 250 g wholemeal flour
• 250 g plain flour
• A pinch of salt
• 250 g milk + 6 tbsp milk
• 40 g fresh yeast
• 50 g sugar + 1 tbsp
• 8 egg yolks, room temperature
• 1 Tbsp rum
• 60 g melted butter

Ingredients for the cream:

• 550 g whole milk
• 1 vanilla pod
• 4 large egg yolks
• 50 g starch
• 120 g Melissé vanilla cream honey
• 50 g butter
• 5 gelatin sheets

We also need:

• Frying oil (1-1.5l)
• Granulated sugar for rolling

1. Let's get started first. creams . Halve the vanilla pod and remove the seeds. Soak the gelatin in cold water for 10 minutes.
2. In a bowl, mix the egg yolks, starch and a couple of tablespoons of milk. Heat the remaining milk with the vanilla almost to the boil and pour it over the egg yolk mixture. Return the mixture to the pot and cook for about 1 minute, stirring constantly with a whisk, until the mixture thickens.
3. Set the cream aside and stir in the squeezed gelatin, butter, and creamy honey.
4. Stir until the mixture is uniform, cover with foil to prevent a skin from forming while cooling, and cool completely.
5. Then we get started doughnut dough: Mix the flour and salt in a bowl. Heat the milk until warm (not hot!), add 1 tbsp sugar and crumbled yeast and let it rise for 10-15 minutes.
6. Then, combine all the ingredients in the bowl of a stand mixer and knead for 20 minutes until the dough becomes elastic. If kneading by hand, sift flour onto the counter, make a well in it, pour in all the wet ingredients and combine into the dough. The kneading time does not change.
7. If the dough is too sticky, add a little more flour.
8. Place the dough in a bowl that has been oiled, cover with foil or a cloth and let rise in a warm, draft-free place for 1 hour.
9. After 1 hour, knead the dough and form into 70 g balls. The balls should be as smooth as possible, as this will be noticeable after baking.
10. Place them on a floured tablecloth with sufficient space between them, cover them so they don't dry out, and let them rise for another 1 hour in a warm place until they double in volume.
11. Meanwhile, heat the oil (approx. 1-1.5 l, depending on the size of the pan, the oil should be about 3-4 cm high). If you dip the top of the frying pan into it, bubbles should appear around it, but it should not be too hot, as the donuts will burn. The oil temperature should be around 170 degrees.
12. Carefully place the doughnuts in the hot oil, rising side down, and cover the pan. Fry 3-4 doughnuts at a time to allow them to rise while frying.
13. First, fry them for 3-4 minutes with the lid on, then remove the lid, turn the donuts over and fry for another 3-4 minutes.
14. Immediately roll the doughnuts in granulated sugar, then place them on a paper napkin to cool slightly before filling.
15. Strain the cooled cream into a pastry glove with a narrow nozzle and fill the donuts with it.
16. Store donuts in a sealed container to keep them fresh for as long as possible.

Quantity: approx. 13 large donuts

Preparation time: 3-4 hours without cooling

Thanks to LaSanja culinary blog for the recipe! 🙂