French · Dessert
Cream Filled Donuts
A lightened riff on the classic French-style filled fried doughnut, built with a lean yeasted dough and a cooled oil-fry, then finished with a cornstarch-set whey and greek yogurt cream instead of a heavy pastry cream or whipped cream filling.
$1
25 minsPrep
5 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
323Calories
10.7gProtein
17gFat
31.6gCarbs
8.8gSugar
1gFiber
236mgSodium
25mgChol
2gSat Fat
106mgPotassium
69mgCalcium
1.4mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Saison Ale
local
Café au Lait
international
vegetarian
sweet-spot
Instructions
1
Warm the skim milk to lukewarm and whisk in the yeast and 8g sugar; let stand 10 minutes until foamy.
2
In a bowl, combine the flour and salt, then work in the beaten egg, vanilla extract and the yeast mixture to form a soft dough.
3
Knead the dough on a lightly floured surface for 6-8 minutes until smooth and elastic, then place in a clean bowl, cover and let rise for 45 minutes until doubled.
4
Punch down the dough, divide into 2 equal pieces, shape into smooth balls, and let rest covered for 15 minutes.
5
Heat the vegetable oil in a deep pan to 175°C (350°F), using a thermometer to hold the temperature steady.
6
Fry the dough balls for 90 seconds per side until deep golden brown, then lift out and drain thoroughly on a wire rack lined with paper towel.
7
While the donuts cool, whisk the greek yogurt, whey protein isolate, cornstarch and remaining 6g sugar together in a small bowl until smooth and thick.
8
Once the donuts are fully cool, use a skewer to create a cavity in the side of each, then pipe the yogurt-protein cream filling into the centre using a piping bag.
9
Serve immediately, one filled donut per portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g all purpose flour
- 1 oz28g skim milk
- 0.1 oz2g yeast dried
- 1/41/4 eggs, beaten (12g)
- 0.3 oz8g sugar white
- 0 oz1g salt
- 0.1 oz2g vanilla extract
- 18 oz500g for frying vegetable oil
- 1.4 oz40g strained, chilled greek yogurt
- 0.4 oz10g whisked into filling whey protein isolate
- 0.1 oz3g whisked into filling to stabilise cornstarch
- 0.2 oz6g for filling sugar white
