French · Dessert
Cream Filled Donuts
A classic French-style brioche donut, deep-fried to a burnished gold and pumped full of lightly sweetened whipped cream, finished with a heavy dusting of sugar. The dough is enriched with egg yolk and butter for a tender, almost custardy crumb that contrasts against the crisp fried shell and cool cream centre.
$0
25 minsPrep
4 minsCook
109 minsTotal
MediumLevel
Nutrition per serving
361Calories
4.7gProtein
22.2gFat
35.4gCarbs
12.2gSugar
1gFiber
127mgSodium
79mgChol
7.8gSat Fat
75mgPotassium
34mgCalcium
1.5mgIron
0.2mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.2gAlcohol
Goes well with
Cider (Dry Apple)
local
Café au Lait
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Warm the milk gently and bloom the yeast in it for 5 minutes until foamy.
2
In a stand mixer bowl, combine flour, sugar, and salt, then add the yeast mixture and egg yolk; knead on low speed for 6-7 minutes until smooth.
3
Add the softened butter a little at a time, kneading until fully incorporated and the dough is elastic, about 5 more minutes.
4
Cover the dough and let it rise in a warm spot for 60 minutes, or until doubled in size.
5
Punch down the dough, divide into two 45g portions, and shape each into a tight smooth ball; rest on a floured surface for 20 minutes.
6
Heat the vegetable oil in a deep pan to 170C, measuring with a thermometer.
7
Fry the dough balls for 90 seconds per side until deep golden brown, then drain on a wire rack or paper towel.
8
While the donuts cool slightly, whip the heavy cream with the 4g sugar and vanilla extract to stiff peaks.
9
Transfer the whipped cream to a piping bag fitted with a small round tip, poke a hole into the side of each donut, and pipe in the cream until it just resists.
10
Dust the filled donuts generously with the remaining sugar and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour, sifted
- 20g20g Whole Milk, warmed
- 9g9g Egg Yolk, beaten
- 5g5g Butter, softened
- 10g10g Sugar White
- 1.5g1.5g Yeast Dried, bloomed in warm milk
- 0.5g0.5g Salt
- 250g250g Vegetable Oil, for frying, heated to 170C, partial_absorption, fats
- 35g35g Heavy Cream, whipped to stiff peaks with sugar and vanilla, 1
- 4g4g Sugar White, for whipping cream, 1
- 1g1g Vanilla Extract, 1
- 8g8g Sugar White, for dusting, 1
