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Homemade doughnuts with vanilla filling

Homemade doughnuts with vanilla filling

Name: Homemade doughnuts with vanilla filling
Total time: 45 min
Ingredients: 500 g all-purpose flour; 40 g sugar; 7 g fresh crumbled yeast; 3 egg yolks; zest of half a lemon; 1 teaspoon salt; 120 g soft unsalted butter; about 1 l sunflower oil, for frying; 130 ml whole milk; BAM vanilla cream mix

(2)

Preparation time: 45 min
Difficulty:
Number of ingredients: 10

Doughnuts can be quite a challenge for even the most skilled homemakers. And we all love to prepare beautiful doughnuts for the carnival. Still, it happens that the doughnuts don't look quite right, that they are wrinkly and dry, and that instead of the filling there are big holes in them. Who is not familiar with this? We've put together a few tricks and tips for making homemade doughnuts that will be a guaranteed success.

A doughnut is as good as its yeast dough.

This is definitely true! The preparation of a good yeast dough begins with the preparation of your workplace. It should be warm, without draughts. It should not be too dry, so that the dough does not dry out while rising. The ingredients needed for the preparation should be warm, ideally warmed to room temperature. This is especially true for eggs and butter. Flour should be carefully sifted into the bowl before use, so that the yeast gets the necessary air to rise well.

The ingredients needed for the preparation should be warm, ideally warmed to room temperature. Do not forget the utensils, for example, the bowl in which you want to prepare the dough for the doughnuts.

If the flour is added to the bowl without sifting it first, it will not absorb air. The easiest way to prepare the dough is to use type 400 flour. The dough should rise for a sufficient time, that is, at least until double in volume. Well-risen dough forms bubbles on the surface. The bubbles are a sign that the dough has risen sufficiently and that fluffy and airy doughnuts will be formed.

It should not matter if whole eggs are used for the doughnuts.

Not true. For the doughnut yeast dough is best to use only the yolk. You can make something else from the egg whites later. If whole eggs are used, the doughnuts can become dry and compact.

Shaping doughnuts is very challenging.

That's right. But you can also make it easier. The "ball weighing" system can be replaced by cutting with a cutter. The risen dough can be rolled out to about 5 cm thickness and shaped into balls with a round cutter.

You can use the code RECIPE to get a 10% discount when ordering BAM products.

Let the dougg balls rise on a floured surface for about 20 minutes, or until an indentation you make with your finger quickly disappears. This is a sign that the doughnuts can now be fried.

Now you can bake the doughnuts, fill them and serve.

Yes, but before that a word or two of advice. The doughnuts must be fried in enough oil, which must be very hot. You can tell that the oil is hot enough by dipping a spoon into it and if the oil is hot enough the bubbles will form. Then deep fry the doughnuts in hot oil for three to four minutes. And always remember, to cover them for the first few minutes after frying and then uncover them.

When the doughnuts are baked and slightly cooled, you can fill them with jam or any other filling you like. This time we chose a filling with BAM Vanilla Cream Mix. Cut the doughnuts in half and fill them with the vanilla cream mix using a piping bag.

The doughnuts can also be made with raspberries and topped with BAM Ruby chocolate. You can find the recipe here.

The fried doughnuts are now ready, and here's an idea of what to do with the egg whites left over from making the doughnuts.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Homemade doughnuts with vanilla filling

Preparation time: 45 min
Difficulty:
Number of ingredients: 10

Ingredients:

ingredients for the dough:

500 g all-purpose flour
40 g sugar
7 g fresh crumbled yeast
3 egg yolks
zest of half a lemon
1 teaspoon salt
120 g soft unsalted butter
about 1 l sunflower oil, for frying
130 ml whole milk

for the filling:

BAM vanilla cream mix

Instructions:

preparation of doughnuts:

1. Step Pour the milk into a bowl and add the sliced vanilla bean. When it starts to steam, remove from heat and pour into a measuring cup. Place the flour in the large bowl of a stand mixer. Stir in the sugar, salt and yeast. Mix the dry ingredients with the dough hook first, and then add the vanilla-infused milk and eggs and mix. Knead for another 10 minutes until a smooth, elastic dough is formed. Then gradually incorporate the softened butter into the dough one tablespoon at a time. Once all the butter is in the dough, continue mixing for 5-6 minutes, or until the ingredients have combined and the dough is sticky and stretchy.

2. Step Lightly grease the large bowl in which the dough will rise, place the dough in it and cover it. Let it rise in a warm place for one hour until the dough has doubled in volume. Divide the risen dough into 20 equal pieces of 45 g each. Shape the dough into balls and place them, spaced apart, on two lightly greased baking sheets. Cover with lightly greased baking paper or a light kitchen towel (if it is too heavy, the dough will not rise) and let rise for another hour and a half, or until the balls have doubled in size.

3. Step Now fill a large frying pan with oil. The oil should fill 2/3 of the pan. Place the pan on low or medium heat and heat until the oil reaches 170 °C. You can use a kitchen thermometer or a toothpick to check. When the toothpick begins to sizzle, the oil is sufficiently heated and ready for frying. Now carefully lift each doughnut one at a time and slowly lower it into the oil. Fry the doughnuts for about 5 minutes, turning them over and over. Place the fried doughnuts on a baking tray lined with baking paper. Then allow to cool completely on a wire rack.

preparation of the filling:

1. Step Gradually add 350 g of the BAM Vanilla Cream Mix to 1 l of milk and whisk well. Let this mixture rest for 3 minutes and then stir again until the desired consistency of the vanilla cream mix is reached. If necessary (depending on the desired consistency), more or less milk can be added. Pour the mixture into a suitable piping bag and fill the doughnuts with it.

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Vanilla Cream Mix, 350 g

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Bourbon Vanilla Paste, 70 g

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Homemade doughnuts with vanilla filling

Preparation time: 45 min

Difficulty: 2

Number of ingredients: 10

A doughnut is as good as its yeast dough.

The ingredients needed for the preparation should be warm, ideally warmed to room temperature. Do not forget the utensils, for example, the bowl in which you want to prepare the dough for the doughnuts.

It should not matter if whole eggs are used for the doughnuts.

Not true. For the doughnut yeast dough is best to use only the yolk. You can make something else from the egg whites later. If whole eggs are used, the doughnuts can become dry and compact.

Shaping doughnuts is very challenging.

You can use the code RECIPE to get a 10% discount when ordering BAM products.

Let the dougg balls rise on a floured surface for about 20 minutes, or until an indentation you make with your finger quickly disappears. This is a sign that the doughnuts can now be fried.

Now you can bake the doughnuts, fill them and serve.

The doughnuts can also be made with raspberries and topped with BAM Ruby chocolate. You can find the recipe here.

The fried doughnuts are now ready, and here's an idea of what to do with the egg whites left over from making the doughnuts.

Ingredients:

ingredients for the dough

500 g all-purpose flour
40 g sugar
7 g fresh crumbled yeast
3 egg yolks
zest of half a lemon
1 teaspoon salt
120 g soft unsalted butter
about 1 l sunflower oil, for frying
130 ml whole milk

for the filling

BAM vanilla cream mix

Instructions:

preparation of doughnuts

1. Korak

Pour the milk into a bowl and add the sliced vanilla bean. When it starts to steam, remove from heat and pour into a measuring cup. Place the flour in the large bowl of a stand mixer. Stir in the sugar, salt and yeast. Mix the dry ingredients with the dough hook first, and then add the vanilla-infused milk and eggs and mix. Knead for another 10 minutes until a smooth, elastic dough is formed. Then gradually incorporate the softened butter into the dough one tablespoon at a time. Once all the butter is in the dough, continue mixing for 5-6 minutes, or until the ingredients have combined and the dough is sticky and stretchy.

2. Korak

Lightly grease the large bowl in which the dough will rise, place the dough in it and cover it. Let it rise in a warm place for one hour until the dough has doubled in volume. Divide the risen dough into 20 equal pieces of 45 g each. Shape the dough into balls and place them, spaced apart, on two lightly greased baking sheets. Cover with lightly greased baking paper or a light kitchen towel (if it is too heavy, the dough will not rise) and let rise for another hour and a half, or until the balls have doubled in size.

3. Korak

Now fill a large frying pan with oil. The oil should fill 2/3 of the pan. Place the pan on low or medium heat and heat until the oil reaches 170 °C. You can use a kitchen thermometer or a toothpick to check. When the toothpick begins to sizzle, the oil is sufficiently heated and ready for frying. Now carefully lift each doughnut one at a time and slowly lower it into the oil. Fry the doughnuts for about 5 minutes, turning them over and over. Place the fried doughnuts on a baking tray lined with baking paper. Then allow to cool completely on a wire rack.

preparation of the filling

1. Korak

Gradually add 350 g of the BAM Vanilla Cream Mix to 1 l of milk and whisk well. Let this mixture rest for 3 minutes and then stir again until the desired consistency of the vanilla cream mix is reached. If necessary (depending on the desired consistency), more or less milk can be added. Pour the mixture into a suitable piping bag and fill the doughnuts with it.