Chocolate and vanilla crème doughnuts


Total time: 3hr 45m
Preparation Time: 60m

Servings
For 12 piece


Author

Vanessa (FOOBY Team)


Nutritional Information

Contains 352 Kcal, 5g Protein, 37g Carbohydrates, 20g Fat


Ingredients

  • Yeast dough
  • 0.5 tsp salt
  • 300 g white flour
  • 0.5 cube yeast (approx. 20 g)
  • 1 tbsp sugar
  • 50 g butter
  • 1.25 dl milk
  • 1 eggs
  • Crème
  • 1 bag crème powder for pastries (e.g. Betty Bossi Pâtisserie Crème Vanille, approx. 100 g)
  • 2.5 dl milk
  • To deep-fry
  • oil for deep-frying
  • To decorate
  • 0.5 bag white cake icing (approx. 60 g)
  • 1 bag dark cake icing (approx. 120 g)
  • 2 tbsp chocolate sprinkles

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Instructions

  • Yeast dough

    Crumble the yeast, mix with the flour, salt and sugar. Slice and add the butter. Crack the eggs and add to the milk. Knead to a soft, smooth dough using the dough hook of a food processor. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
  • Shape

    Shape the dough into a roll, cut into 12 evenly-sized pieces. Shape into balls, use the handle of a wooden spoon to poke a hole through the middle. Gently rotate the dough around the handle to make the hole larger to create a ring approx. 7 cm in diameter (outer diameter). Place the rings on baking paper, cover and leave to rise for a further 30 mins.
  • Crème

    Mix the crème powder with the milk using the whisk on a hand mixer for approx. 2 mins. on the highest setting until the crème is firm. Transfer the crème to a piping bag with a smooth nozzle (approx. 8 mm in diameter), chill for approx. 15 mins.
  • To deep-fry

    Fill a pot to 1/3 with oil and heat it to approx. 160°C. Use a slotted spoon to place the dough rings in batches into the oil, deep-fry for approx. 4 mins. until light brown, turning once. Remove the doughnuts and drain on paper towels.
  • To decorate

    Melt the cake icing in the pouch in lightly boiling water. Place the icing into two separate bowls.
  • Halve the doughnuts, squeeze the crème onto the bottom half. Dip the top half into the dark icing and place on top of the crème.
  • Use a spoon to drizzle the white icing in stripes over the top. Scatter over the topping and allow to dry.
  • Shelf life:

    These doughnuts taste best fresh.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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