Cream Doughnuts
How to make delicious strawberry and cream filled doughnut, easy step by step instructions, from start to finish.
Ingredients
Method
- 425g / 15oz Strong white bread flour
- 235g / 235mls Lukewarm milk / 40°C / 104°F
- 1 Medium size egg
- 40g /1½oz Granulated sugar
- 35g /1¼oz Softened Butter
- 4g / 1tsp Instant or active dried yeast
- 4g / ½tsp Salt
- Caster sugar for dusting & Oil for frying
- 250mls Double or Heavy whipping cream
- 6mls / 1tsp Vanilla extract
- 8g / 2tsp icing or powdered sugar
- 20mls Strawberry syrup
- (See the videos for my homemade
- strawberry syrup, and Chantilly cream recipes)
- Add the sugar to the warm milk and stir, once dissolved, add the egg and whisk it in, finally add yeast and stir it in thoroughly, set it aside until the yeast shows signs of activation, if you don’t see any activation after 10 minutes, your yeast must be dead, and needs replacing.
- Once activated add the yeast mixture to the stand mixer bowl.
- Add the butter, flour, and salt to the bowl, using the dough hook attachment, mix on medium speed for 12 minutes.
- Lightly oil a large bowl with any cooking oil.
- Turn out the dough onto a floured surface, and form it into a ball.
- Place the doughball into the oiled bowl, cover the bowl and allow it to proof for 1 hour in a warm draft free spot.
- Turn out the now risen dough onto a floured surface, knock it back, that simply means force all of the gas out of the dough.
- Divide the dough into 8 100g pieces.
- Form each piece into a ball, then roll it into a small sausage shape, place the shaped dough onto a floured surface and complete the other 7 in exactly the same way.
- Cover the shapes with a light-weight dry cloth, and allow them to rest for 10 minutes.
- Once rested, form the shapes into a longer sausage shape, approximately 15cm / 6” long.
- Place the 8 shapes on a parchment lined baking tray that is also been dusted with a little flour.
- Lightly brush each shape with a thin coat of cooking oil, cover the tray, with a light-weight dry cloth again, and allow them to proof for 30 minutes this time.
- When there is only 10 minutes left on this final proof, heat up some cooking oil in a suitable pan, to a temperature of around 160 to 170°C that’s 320 to 340°F.
- Once the proofing time is up, carefully lower 2 to 3 doughnuts at a time into the hot oil, fry for approximately 90 seconds on each side.
- Once done, carefully lift them out and onto a plate lined with kitchen paper, this will soak up any excess cooking oil.
- Once all 8 are done, and still warm, toss them in caster sugar until they are completely coated, place on a wire rack to completely cool.
- Cut each doughnut down the middle, and just over halfway deep.
- Run a line of strawberry syrup along bottom of the cut, pipe the opening with fresh whipped Chantilly cream, zig zag more strawberry syrup along the cream.
- These delightful, cream filled doughnuts, are now ready to serve.
- (Info) Don’t forget the Chantilly whipped cream, and the homemade strawberry syrup, are on separate videos.
- Enjoy.
Equipment & products used in my kitchen and videos
