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We eat donuts every day of the week. And in every shape. There are many varieties of donuts and we love them all. These cream donuts are no different. They look complicated, but they are easy to make and are just what you need to satisfy your sweet tooth. With a few basics like flour, sugar, buttermilk, baking powder, and eggs, you are ready to create your new favorite dessert. After resting and rolling out the dough, the donuts are fried to perfection, dusted with sugar, then filled with custard. Each bite is crispy on the outside, soft and chewy on the inside, and sweet and creamy from the custard filling.
Cream Donut Variations
There are many ways to customize this recipe to your tastes. Use vanilla sugar, cocoa sugar, or cinnamon sugar instead of granulated sugar. To create a cinnamon sugar dusting, simply mix ½ cup granulated sugar with 1 tablespoon ground cinnamon. To ensure the sugar sticks to the donuts, you can brush the donuts with melted butter. You can also top it with dried coconut flakes!
For a filling other than custard, use whipped cream, lemon curd or Nutella.
Advise
Make sure you use a neutral oil that is safe for frying at higher temperatures. Canola oil, peanut oil, sunflower oil, or corn oil will work. If you want to reuse the oil, let it cool and strain it. You can use it multiple times for multiple batches of donuts.
Don’t overheat the oil, or the donuts will burn before the batter is cooked. Use a thermometer to heat the oil to about 350°F. Also, don’t let the oil get too cold, or the donuts will soak up too much oil, making them soggy and greasy. If you don’t have a thermometer, test the temperature using a piece of bread. When you think the oil is ready, dip a piece of bread into the oil. If it bubbles slightly and turns golden brown, it’s ready to use. If bubbles form too quickly, the oil may be too hot. If it doesn’t bubble, let the oil get hotter.
Make sure you don’t skip the rising step. Properly rising the dough will create a light and fluffy donut, rather than a dense one.
150 ml (⅔ cup)
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