Classic Filled Doughnuts
A wonderful treat — perfect with a cup of tea! The only thing better than doughnuts is classic filled doughnuts! Doughnuts are a delicious treat on their own, and when they're filled, they're downright irresistible. For the filling you can use dulce de leche, jam, ganache, or pastry cream, as in this recipe. Finish them with a glaze or a simple dusting of powdered sugar. You can knead the dough in a bread machine or by hand. Use a deep, heavy-bottomed, narrow pan for frying.
kateS
Recipe author
Classic Filled Doughnuts
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 %
6 g
Fats 36 %
22 g
Carbohydrates 54 %
33 g
354 kcal
GI:
6
/
0
/
94
- Start with the pastry cream. Put the egg yolks in a small saucepan and add the sugar and vanilla. Mash the ingredients together with a fork. 2. Add the flour and keep mixing, this time with a whisk. 3. Pour the milk into another pan and bring it to a boil, then pour it into the yolk mixture in a steady stream, stirring constantly. 4. Set the pan over the heat and cook, stirring nonstop, until thickened. Cool the cream, pressing plastic wrap directly onto the surface, and set it aside. 5. Now for the dough. Warm the milk in a saucepan until lukewarm. 6. Crumble the fresh yeast by hand into a deep bowl (the one you'll knead the dough in). 7. Add the sugar and salt, pour in the warm milk, stir, and let the yeast dissolve. 8. Sift in the flour and knead a soft dough. At the very end, pour in the vegetable oil and keep kneading. 9. The dough should pull away from the sides of the bowl easily but stay a bit sticky; the oil keeps it from sticking to your hands. Cover the bowl with plastic wrap or a lid and let it rise in a warm, draft-free spot for an hour. 10. Divide the risen dough into about 35–38 small balls and flatten each into a disk — best done by hand, not with a rolling pin. 11. Spoon cream onto one disk and cover it with a second, pressing the edges to seal. Trim any excess dough (you can make a couple more doughnuts from the scraps). 12. Pour the oil into a heavy-bottomed pan and heat it. Fry a couple of doughnuts at a time until golden on both sides — they cook fast, about a minute per side or less, and puff up almost round. 13. Set the finished doughnuts on paper towels to drain, then drizzle with condensed milk and serve. Dig in — they're delicious!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Condensed milk with sugar - 324 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Vanillin - 288 kcal/100g
- Egg yolks - 352 kcal/100g
- Fresh yeast - 109 kcal/100g
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