Delicious homemade doughnuts filled with fresh cream
Ingredients
Doughnuts
- 4cupscake flour
- 4tbspcastor sugar
- 4tbspbutter
- 1cupcastor sugar for tossing
- 1tbspmilk powder (optional)
- 1/2cuplukewarm water
- 1/2cuplukewarm milk
- 1pieceegg
- 5gyeast
- 1tspsalt
Fresh Cream Filling
- 250mLfresh cream
- 1/4cupwater
- 1tspgelatin powder
- 1tbspicing sugar
How to make Fresh Cream Doughnuts
Doughnuts
Melt butter in a bowl and set aside.
Beat egg in a bowl and set aside.
In a mixing bowl, sift flour, add salt, yeast, castor sugar, and milk powder. Add the beaten egg.
Pour in lukewarm water, milk, and melted butter.
Mix until it forms a soft dough and knead for 10 minutes.
Grease a bowl with oil and pat the excess oil over the dough to avoid a crust on the top.
Cling wrap the dough and place it in the oven to rest for 1 to 3 hours.
After the dough has rested, punch down the dough and knead for 1 minute.
Cut into 8 pieces and shape doughnuts.
Cover with a dishcloth and allow to rest for a further 30 minutes.
Deep fry in medium-high oil until brown. When doughnuts are warm, roll in castor sugar.
Fresh Cream Filling
In a bowl, pour gelatin and water and allow to crystallize for a minute, then microwave for 30 seconds until gelatin is dissolved.
After 15 minutes, pour cream into a bowl, add icing sugar, and whisk until soft peaks appear.
Pour in the gelatin to stabilize the cream, keeping it firmer for longer. Whisk until stiff peaks appear.
Once the doughnuts have cooled, slit them in the middle but not all the way through.
Fill the doughnuts with cream and decorate with cherries.
Tips & Tricks
Ensure the oil is at the right temperature before frying to achieve a golden brown color.
Resting the dough for longer results in fluffier doughnuts.
FAQS
How do I make fresh cream doughnuts from scratch?
To make fresh cream doughnuts from scratch, start by melting butter and beating an egg. In a mixing bowl, sift together cake flour, salt, yeast, castor sugar, and optional milk powder. Add the beaten egg, lukewarm water, milk, and melted butter, mixing until a soft dough forms. Knead for 10 minutes, let it rest for 1 to 3 hours, then shape into doughnuts. After frying, fill them with whipped fresh cream stabilized with gelatin.
Can I make these doughnuts gluten-free?
Yes, you can make gluten-free fresh cream doughnuts by substituting the cake flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum to help the dough hold together. The rest of the recipe remains the same, but keep an eye on the dough's consistency as gluten-free flours can behave differently.
What is the best way to store homemade doughnuts filled with cream?
To store homemade fresh cream doughnuts, keep them in an airtight container in the refrigerator for up to 2 days. If you want to keep them longer, consider freezing the unfilled doughnuts and filling them with cream just before serving. This helps maintain their texture and flavor.
What can I use instead of gelatin to stabilize the cream in doughnuts?
If you prefer not to use gelatin, you can substitute it with a stabilizer like cornstarch or instant pudding mix. For every teaspoon of gelatin, use about 1 tablespoon of cornstarch mixed with a little cold cream before whisking it into the rest of the cream. This will help keep the cream firm for longer.
What are some good toppings or fillings to pair with fresh cream doughnuts?
In addition to fresh cream, you can fill your doughnuts with various fillings like custard, chocolate ganache, or fruit preserves. For toppings, consider drizzling melted chocolate, sprinkling powdered sugar, or adding fresh fruit like berries or cherries for a delightful finish.
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Rehana
(@reekitchen)
I love cooking and baking...and love sharing recipes... I love cooking and baking...and love sharing recipes......
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North Terrace, Adelaide, South Australia, 5000
Australia