How to make Italian cream donuts? This recipe is a guarantee of good taste

Italian cream donuts are incredibly soft, coated with sugar and filled with smooth confectionery. They are much lighter in taste and consistency than traditional donuts with rose jam. The dough comes out extremely fluffy, and the center literally melts in the mouth. Italian dessert impresses not only with its taste, but also with an appetizing appearance. It works perfectly as a carnival delicacy or a sweet gift for Valentine’s Day.

Ingredients:

Donuts:

• 500 g of wheat flour,
• 100 g cukru,
• 100 ml of milk,
• 90 g of butter,
• 3 eggs in size L or XL,
• 2 teaspoons of dry yeast,
• a teaspoon of vanilla extract,
• a pinch of salt,
• One orange peel.

Cream:

• 500 ml of milk,
• 4 yolks,
• 80 g cukru,
• 40 g of potato flour,
• 1/2 teaspoon of vanilla extract,
• Sick with 1/2 lemon.

Additionally:

• granulated sugar for coating,
• Rapeseed oil for frying.

Method of performance:

Prepare donuts. All ingredients for donuts should be slightly heated. Pour the milk into the bowl and pour the yeast. Set aside for 5 minutes and then mix. The mixture should start bubbling. Put flour, sugar and salt in a separate bowl. Mix to combine, and then add yeast leaven, beaten eggs, orange peel and vanilla to dry ingredients. Knead the dough manually or with a mixer with a yeast dough hook. Finely chop the soft butter and scroll them in the dough so that they spread evenly. Knead the dough for another 10 minutes.

Form a ball with greased hands and put it in a bowl. Cover the bowl with cling film and leave to rise in a warm place for 2-3 hours, to triple volume.

Cut the baking paper into squares with sides about 10 cm. Put them on the counter. Transfer the dough to a flour -covered top, hit it and knead a few more times. Flatten them and roll out into a rectangle about 1.5 cm thick. Cut round donuts with a diameter of about 7-8 cm. Put them on previously prepared pieces of baking paper. Cover them with a towel and leave to rise for an hour.

Heat a deep layer of oil in a pot to a temperature of 170 degrees Celsius. By grabbing the edges of the baking paper, put the fat donuts – thanks to this they will not fall when putting in the pot. Remove the paper pad immediately.

Fry donuts for about 2 minutes on each sideand then remove them with a slotted spoon and put them on paper towels for a few minutes. Still warm in granulated sugar. Leave to cool completely before stuffing.

Prepare the cream. In a medium bowl, beat the yolks with sugar until a light and fluffy consistency. Add flour and mix for another 1-2 minutes. Heat milk in a saucepan. Add lemon zest and vanilla. Reduce the fire to the average and bring the whole evaporation. Take the milk off the heat and using a whisk, slowly pour in the egg mixture, whipping all the time. Put the pot back on low heat and continue whipping for the next 3-4 minutes until the whole begins to thicken. Do not lead to boiling. Pour the cream immediately into a cold glass bowl and cover it with cling film so that it touches the surface of the mixture. Cool the whole in the fridge for at least 3 hours.

Fill the donuts. In each donut, make a small incision on the side with a sharp knife. Fill the confectionery sleeve with cream and press it into the previously made hole. Fill the donut with cream. Serve Italian cream donuts immediately or store in a tight container for 1-2 days.

Source: NowowoPuje.pl