Are you a fan of traditional doughnuts? Try Paweł’s recipe and prepare them at home! Custard cream and cane sugar add sweetness to them.
Ingredients – dough
- Sugar: 50 g
- Cinnamon: 0.5 teaspoon
- Fresh yeast: 25 g
- Vanilla: 3 g
- Butter: 50 g
- Wheat flour: 300 g
- Milk: 120 ml
- Rapeseed oil: 1 liter
- Spirit: 15 ml
- Eggs: 4
Ingredients – custard cream
- Sugar: 60 g
- Vanilla: 3 g
- Butter: 30 g
- Wheat flour: 50 g
- Potato starch: 20 g
- Milk (3.2% fat): 400 ml
- Spirit: 20 ml
- Eggs: 3
Ingredients – cinnamon sugar
- Cane sugar: 100 g
- Vanilla sugar: 2 teaspoons
- Cinnamon: 1 teaspoon
Preparation
Sift the flour into a large bowl and make a well. Bring the milk to a boil. In another bowl, crush the yeast with 2 tablespoons of sugar until you get a smooth consistency. Add warm milk and mix well. Pour the mixture into the well in the flour. Mix a little flour with milk and yeast. Cover with a cloth and set aside for about 15 minutes.
Cut the vanilla pod in half lengthwise. Scrape the seeds with the dull side of a knife and add them to the dough. Melt the butter in a saucepan or microwave. Mix the risen starter with egg yolks and the remaining sugar. Add cinnamon and a pinch of salt, then knead the dough with your hands. Then add the melted butter and spirit. Knead until the dough begins to come off your hands; if the dough is too sticky, add a little flour. Dust the dough with flour, cover with a cloth, and let it rise.
Take the risen dough onto a floured surface, knead, and dust with flour. Divide into 10-12 equal parts. Shape into balls and place on a baking sheet lined with parchment paper. Cover with a cloth. Preheat the oven to 50°C. Bring water to a boil in a saucepan. When it boils, pour it into a deep tray. Place the tray with the doughnuts in the oven, and place another tray with water underneath. Leave the doughnuts in the oven to rise.
Fry the risen doughnuts until golden brown in hot oil. After frying, dry them on paper towels and sprinkle with cinnamon sugar while still hot.
Bring 350 ml of milk to a boil. Cut the vanilla pod in half lengthwise. Scrape the seeds with the dull side of a knife and add them to the milk along with the whole pods. Beat the egg yolks with sugar. Add potato starch and wheat flour. Pour about 50 ml of milk and mix well. Remove the vanilla pods from the boiling milk. While stirring constantly, pour in the egg mixture with the remaining ingredients. Stir vigorously until the mixture boils and thickens. Remove from heat and transfer to a bowl. Add softened butter and spirit. Mix and let cool.
Fill the cooled custard cream into the fried doughnuts using a pastry bag or cut the doughnuts and fill them with cream. Mix sugar with cinnamon and vanilla sugar, and coat the doughnuts in it.
