The donuts with custard are fried bombs made with soft leavened dough, perfect for breakfast or for a delicious treat.
Today we prepare an irresistible dessert, cream donuts! Typical of breakfasts at the bar together with croissants, they are also desserts traditional of the carnival. Soft and delicious on the inside, fluffy on the outside, these sweets are real sins of gluttony, and you can also stuff them with Nutella, chocolate, jam or anything else that tickles your palate. Let’s go immediately to prepare them together, the result will be… a bomb!
How to make fried donuts
Start by preparing the dough using the planetarium (but if you don’t have it, you can also use a simple bowl and knead by hand): pour the flour, salt, sugar and grated lemon zest into the bowl of the planetary mixer fitted with the special hook. Activate the planetary mixer and start mixing the ingredients at medium speed.
Continue adding half a dose of milk (where you have dissolved the fresh brewer’s yeast) and only when it has been well absorbed add the rest of the milk. Only when all the milk is completely absorbed add the egg, leave work for about ten minutes so as to compact the ingredients and finally add the soft butter a little at a time.
Work the dough until you obtain a smooth and compact dough, cover it with transparent food film and let it rest until doubled in size (preferably for about 10 ore).
After the leavening hours, pick up the dough and put it on a floured cutting board. Let it rest for about ten minutes then roll it out with a rolling pin forming a rectangle with a thickness of about 2cm.
With an 8 cm diameter mold, cut many disks (with these doses you will get about 5), arrange them on a tray lined with baking paper, cover with foil or with a clean tea towel and let it rise again for an hour.
After the standing time, place a frying pan with high edges on the heat and heat the oil.
Cut the parchment paper so as to remove each circle of dough without touching the dough and fry the donuts one or at most two at a time, turning them a couple of times.
Brown well, then lift the donuts with one slotted spoonquickly dry them with kitchen paper.
Let cool and only at this point sprinkle the surface with icing sugar or pass them in a small bowl of granulated sugar.
Finally, fill with the custard using a sac-à-few. Your cream bombs are ready, enjoy your meal!
Alternatively, we suggest you try the Neapolitan staples.
The variants of donuts in the oven
The recipe, as we explained it to you previously, is correct. However, you can also try a lighter version thanks to the different cooking method. In fact, you can cook the donuts with cream in the oven, putting them in the oven 180°C for about 15 minutes until they are golden brown.
Once cooked, proceed to decorate with sugar and stuffing.
We recommend consuming the donuts at the moment, both for the question of frying but also for the softness of the dough. You can also keep them in the fridge for maximum 1 daypreferably in a special container with a lid.
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