Here’s a delicious homemade cream-filled doughnut recipe for you! These are soft, fluffy, and filled with a rich vanilla custard or cream.
Homemade Cream-Filled Doughnuts (Bomboloni or Berliner-Style)
Ingredients
For the Doughnuts:
- 3 ½ cups (440g) all-purpose flour
- ¼ cup (50g) sugar
- 2 ¼ teaspoons (1 packet) instant yeast
- ½ teaspoon salt
- ¾ cup (180ml) warm milk
- 2 eggs
- 4 tablespoons (55g) butter, softened
- 1 teaspoon vanilla extract
- Oil for frying (vegetable or sunflower)
- Extra sugar for coating
For the Cream Filling (Pastry Cream):
- 2 cups (500ml) whole milk
- ½ cup (100g) sugar
- 3 egg yolks
- ¼ cup (30g) cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons (30g) butter
Instructions
Step 1: Prepare the Dough
- In a bowl, mix warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Add eggs, butter, and vanilla extract to the yeast mixture.
- In a large bowl, combine flour and salt. Gradually add the wet ingredients, mixing until a sticky dough forms.
- Knead the dough for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 1-2 hours, until doubled in size.
Step 2: Make the Cream Filling
- In a saucepan, heat milk over medium heat until warm but not boiling.
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook on low heat, stirring continuously until thickened.
- Remove from heat, add butter and vanilla extract, and mix well.
- Transfer to a bowl, cover with plastic wrap (touching the surface), and refrigerate until chilled.
Step 3: Fry the Doughnuts
- Roll out the risen dough on a floured surface to about ½ inch (1.2 cm) thickness.
- Cut out circles (about 3 inches/7 cm wide) and place them on a tray. Cover and let rest for 30 minutes.
- Heat oil in a deep pan to 350°F (175°C). Fry doughnuts 2-3 minutes per side until golden brown.
- Drain on a paper towel and coat with sugar while warm.
Step 4: Fill the Doughnuts
- Transfer the chilled cream into a piping bag with a round or star nozzle.
- Poke a hole in each doughnut and pipe in the cream until filled.
- Serve fresh and enjoy!
Tips for Success:
✔️ Ensure the yeast is active—if it doesn’t foam, start over.
✔️ Use room-temperature eggs and butter for better dough consistency.
✔️ Chill the custard well before filling for a firm, creamy texture.
✔️ Don’t overcrowd the fryer—fry in small batches.
Enjoy your homemade cream-filled doughnuts! Let me know if you need any variations or tips.
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