Ingredients
Scale
- 250g all-purpose flour
- 50g granulated sugar
- 25g unsalted butter, softened
- 2 large eggs
- 125ml warm milk
- 7g active dry yeast
- 1 teaspoon vanilla extract
- A pinch of salt
- 200ml heavy cream
- 50g powdered sugar
- 1 teaspoon vanilla extract
- Vegetable oil for deep frying
- Extra powdered sugar for dusting
Instructions
- In a small bowl, dissolve the yeast in warm milk and let activate for 5 minutes until frothy.
- Combine flour, sugar, and salt in a large bowl. Add eggs, butter, vanilla, and activated yeast mixture. Mix until a dough forms, then knead for 8-10 minutes until smooth and elastic. Cover and let rise for 1-2 hours until doubled.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Transfer to a piping bag and set aside.
- Punch down the risen dough. Roll out on a floured surface to 1.5 cm thickness. Cut out circles of about 5-6 cm diameter.
- Heat vegetable oil to 170°C (340°F). Fry dough circles in batches for 2-3 minutes per side until golden brown. Drain on paper towels.
- Once cooled slightly, fill a piping bag with cream and inject into each doughnut. Dust with powdered sugar before serving.
Notes
- Use fresh yeast for best fermentation results.
- Maintain frying temperature with a thermometer to ensure perfect texture.
- Fill the doughnuts just before serving to keep them soft and fresh.
- Try different fillings like Nutella or lemon curd for variety.
- Prep Time: 2 hours
- Cook Time: 6 minutes
- Category: Dessert
- Method: Deep Frying
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 doughnut
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg