Cream filled donuts πŸ˜‹


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Cream filled donuts πŸ˜‹


2½ cups of flour

¼ cup of sugar

2/3 cup warm milk

2 egg yolks

½ teaspoon vanilla extract

2¼ teaspoons instant yeast

4 tablespoons melted butter

1/3 cup of jam

1/3 cup granulated sugar

¼ teaspoon salt


1. Mix half of the flour, sugar, yeast and salt in a bowl. Add the milk and 3 tablespoons of previously melted butter, the egg yolks and the vanilla extract. Beat vigorously until well combined.

2. Cover the container with plastic wrap and let it rest for 10 minutes at room temperature. After this time, we add the rest of the flour little by little until we can knead the mixture and it does not stick. We continue to knead for 5 more minutes in the bowl, if the dough remains stuck, we will have to add a little more flour.

3. Cover the container with plastic wrap and leave at room temperature for 1 hour and 30 minutes until the dough doubles in size. We cover the oven tray with parchment paper and begin to form the donuts.

4. Place the dough on a previously floured surface, spread with your hands or a rolling pin until it is approximately 1.2 cm thick. Cut circles with a cookie cutter or the rim of a medium glass.

5. Place the donuts on the oven tray and cover them with a kitchen towel. We leave for 45 more minutes at room temperature until they swell. Then, we uncover and put the tray in the oven for 10-12 minutes and previously preheated to 190ΒΊ C. Remove when the donuts are slightly golden on the surface.

6. Remove the donuts from the oven and brush them with the excess melted butter, then pass them in granulated sugar until they are well impregnated. We make a small deep notch on one side and with the help of a pastry bag we inject the jam. Now all that remains is to leave a few moments for them to cool down and we can now enjoy these delicious donuts.

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