Boston Cream Donuts! 🍩
Ingredients (for 12 pieces)
For the yeast dough
200 ml milk
30 g of fresh yeast
65 g of sugar
500 g wheat flour (Type 405)
2 egg yolks (size m)
1 egg (size m)
60 g soft butter
½ teaspoon salt
A little lemon aroma
Some vanilla aroma
For the vanilla cream
250 ml milk
50 g of sugar
2 egg yolks (size m)
20 g vanilla pudding powder
1 teaspoon vanilla extract
20 g butter
For the glaze
100 g of dark bitters
50 g of cream
10 g butter
Aside from that
1 kg plant fat for frying
Some flour to work
PREPARATION
1st step
Heat the milk lukewarm for the yeast dough and dissolve fresh yeast with 1 teaspoon of sugar in it. Leave the pre -dough for about 10 minutes until the yeast begins to work. Knead in a large bowl of flour, the previous sugar, egg yolk, egg, soft butter, salt, lemon and vanilla aroma slowly for 5 minutes. Then let it knead for 5 minutes until everything is processed into a smooth dough. Leave covered in a warm place for about 60 minutes until the volume has doubled.
2nd step
Top a baking sheet with baking paper. Knead the dough briefly on a floured work surface and divide into 12 equally large pieces. Form each piece of dough into a ball, place it on the baking sheet and let it go covered again for about 30 minutes.
3. Step
Heat the frying fat in a deep fryer or a large saucepan to approx. 170 ° C. Put the dough balls carefully in the hot fat in portions and put on the lid for 5 minutes then turn it and bake for 4 minutes until golden brown. Drain on kitchen paper and let it cool.