French · Dessert
Cream-Filled Donuts
A protein-boosted take on the classic cream-filled donut: a yeasted, whey-enriched dough is deep-fried to a tender golden crust, then cooled and piped full of a light whey-and-Greek-yogurt cream instead of a sugary pastry filling.
$1
30 minsPrep
6 minsCook
101 minsTotal
MediumLevel
Nutrition per serving
388Calories
20.1gProtein
19.4gFat
36.2gCarbs
6.4gSugar
2gFiber
277mgSodium
52mgChol
2.6gSat Fat
179mgPotassium
122mgCalcium
1.9mgIron
0.4mcgVitamin B12
0.2mgVitamin C
0gPolyol
3gAllulose
0.3gAlcohol
Goes well with
Kronenbourg 1664 Lager
local
Café au Lait
international
vegetarian
sweet-spot
Instructions
1
Warm the skim milk to blood temperature and whisk in the yeast; let it froth for 5 minutes.
2
In a bowl combine the all-purpose flour, whole-wheat flour, 18g whey protein isolate, sugar and salt.
3
Add the beaten egg and the yeast mixture, mix to a shaggy dough, then knead 6-8 minutes until smooth and elastic.
4
Cover and prove in a warm spot for about 45 minutes until roughly doubled.
5
Knock back the dough, divide into two 70g balls, shape into rounds and rest 20 minutes under a cloth.
6
Heat the vegetable oil in a deep pan to 175C using a thermometer.
7
Fry the dough balls for 90 seconds per side until deep golden, then drain on a rack lined with paper.
8
Whisk the Greek yogurt with the remaining 7g whey protein isolate, allulose and vanilla extract until smooth and no lumps remain.
9
Once the donuts are fully cool, use a piping bag fitted with a narrow tip to inject the yogurt-protein cream into the centre of each.
10
Serve immediately, lightly dusted if desired.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.8 oz50g all purpose flour
- 0.7 oz20g whole wheat flour
- 0.6 oz18g whey protein isolate
- 0.1 oz2g yeast dried
- 1.1 oz30g warmed skim milk
- 1/21/2 eggs, beaten (25g)
- 0.3 oz8g sugar white
- 0 oz1g salt
- 14 oz400g for deep-frying vegetable oil
- 2.1 oz60g strained, chilled greek yogurt
- 0.2 oz7g whisked into filling whey protein isolate
- 0.1 oz2g vanilla extract
- 0.2 oz6g allulose
