Ingredients
- 340 g all-purpose flour
- 160 g whole milk
- 40 g granulated sugar
- 3 medium egg yolks
- 30 g cow milk butter
- 1 pinch of salt
- 1 packet dried yeast
- 1 vanilla vial
- seed oil for frying
For the filling
- Nucrema
For coating
- 1 ION PATISSERIE cover cream
Method
In a coffee pot, warm up the milk over low heat, until lukewarm. Then, combine sugar, yeast, lukewarm milk, and a full tablespoon of flour in a mixer’s bowl. Mix them with a spoon, and set aside for 10 minutes until the mixture starts to froth.
Next, add the remaining ingredients to the mixer’s bowl, and beat at low speed using the hook attachment for a couple of minutes. Beat until it forms into a stretchy dough.
Afterwards, transfer the dough to another bowl that has been brushed with oil, and seal the bowl with plastic wrap.
Right after, place the bowl into the oven on the middle oven rack, for about 1 hour, at 50 C fan, until doubled in size. When ready, dust your working surface with flour and roll out the dough until it is 1 cm thick. Then, use a round cookie cutter or even a cup to cut the donuts to the preferred size.
Arrange them in a lined pan with parchment paper and let them rest and rise again for approximately 20 minutes.
Fry the donuts on both sides over medium heat using plenty of seed oil, until golden brown. Use a perforated spoon to flip over the donuts at regular intervals.
When golden brown, remove from the pan and transfer on a plate lined with paper towels to drain from excess oil.
Finally, place the nucrema in a pastry bag and use a nozzle with sharp pointed edges.
Fill the donuts with nucrema by piercing them with the tip of the pastry bag.
Next, heat the cover cream (without its lid) over a bain-marie or in the microwave oven, until melted.
Right after, dip the top of each donut in the melted cover cream.
