With rose jam, icing or maybe pudding?
Increasingly, we are testing modern desserts for self -preparation – especially since cooking together can be an event connecting generations and an attraction for children. Homemade donuts encourage not only a unique taste, but also aroma and appearance. In addition to the rose filling, the most classic, an interesting proposition is a donut with pudding filling. Its taste can be adapted to your own preferences by choosing your favorite pudding, e.g. the one from Winiary’s offer. Pudding, with its velvety consistency, creates a unique taste experience. Just imagine fluffy, soft donuts with a creamy, melting lips vanilla filling. After frying, you can decorate them with icing and orange peel or sprinkle with powdered sugar.
Try it yourself!
We encourage you to test Winiary’s recipe for pudding donuts. The recipe was prepared in cooperation with Robert Harna – the performance is simple and the donuts come out delicious even if you are taking the first steps in the kitchen. We wish you a delicious testing! Did you know that … the website www.winiary.pl is the largest culinary service of the brand in Poland? There you will find over 6.3 thousand Recipes for various occasions, in a traditional version, but with a modern twist or such in the spirit of zero waste.
Homemade donuts with vanilla pudding Winiary
Ingredients:
- 450 g of wheat flour
- 1 pack of dried yeast
- A pinch of salt
- 60 g cukru
- 0.75 cups of milk
- 2 eggs
- 2 yolks
- 100 g of butter
- Some lard or oil for frying
- 2 packets of vanilla pudding without sugar winiary
- 800 ml of milk
- 100 g of butter
- 2 tablespoons of powdered sugar
Preparation:
- Sift wheat flour. Melt the yeast in warm milk, add a little flour and sugar. Mix to achieve a half dense consistency. Leave for 15 minutes to grow the mass.
- Add the rest of the ingredients to the grown mass (salt, sugar, eggs, yolks and most dissolved butter). Make the dough. At the end of adding dissolved fat, continue to knead for a few minutes until a smooth consistency is obtained.
- Sprinkle the dough with flour, cover and set aside in a warm place for about an hour until it doubles its volume.
- After rising, put the dough on a top sprinkled with flour and knead it briefly. Form donuts by hand, tearing and weighing about 50 g for each. You can stuff them with a cold pudding mass prepared from Winiary pudding, 800 ml of milk, 100 g butter and 2-3 tablespoons of powdered sugar. Flatten a piece of dough, apply 1 full teaspoon of mass to the center, thoroughly gut the edges, forming balls.
- Place the formed donuts on a board sprinkled with wheat flour, cover with a kitchen cloth and leave it warm for 20-25 minutes to rise.
- Fry the donuts in deep fat preheated to 175ºC until golden on both sides. After frying, put them on a paper towel to drain excess fat.
- If you did not fill the donuts earlier, you can do it after frying. Use a confectionery sleeve with a tip to stuff to fill it with pudding. You can also use a spoon
- Still warm donuts or sprinkle with powdered sugar. Enjoy your meal!
