Buttermilk donuts filled with vanilla cream- Dortisimo.cz

Welcome to our new website Dortisimo.cz. We ask for your patience while we fine-tune everything and it will work 100%. Alternatively, send us your observations to office@dortisimo.cz

Buttermilk donuts filled with vanilla cream

Me donut, donut, swept in the granary, mixed with a broom, fried in butter, chilled on the windowsill. This is how the well-known fairy tale begins, which probably every parent has read to their child before bedtime. And already here, the donut is presented as something delicious that you don't eat every day. Today, donuts are quite accessible, but if you want to bake and decorate them at home, you need a little more skill than visiting a bakery or a supermarket. The first preserved mentions of this type of pastry date back to ancient Egypt. There they were originally filled with honey and poppy seeds. Later, the Romans also discovered the magic of donuts and called them globuli, or balls. In Austria, donuts are associated with the baker Cäcilii Krapfen, who fried them for the first time on Shrove Tuesday in 1690 and filled them with jam. After her, they were named krapfen. A smiling legend says that one day Cäcilia got so angry with her husband that she threw a piece of dough at him during an argument. It bounced off him and fell into the pot of hot fat. And there was a new delicacy in the world. The oldest mention of donuts in Bohemia dates back to the 13th century, also from the period of Mardi Gras. They were starting to be fried for the so-called Fat Thursday. Housewives took care of them and filled them with various fillings, e.g. marmalade, poppy seeds or marmalade. Today, the refill collection has expanded. For example, chocolate, nougat, pistachio, coconut or vanilla filling. And we will fill the donuts with the last one.

Preparing the dough:

550 g plain flour
3 spoons of sugar
80 g of butter
1 teaspoon of salt
2 egg yolks
1 tablespoon of rum
1 bag of dry yeast
200 g of buttermilk
0.5 l of oil for frying
granulated sugar for coating

Procedure:

Lightly heat 3 tablespoons of milk, add a teaspoon of sugar and dry yeast. Mix and let the yeast rise.

Sift the flour, add salt, sugar, rum, egg yolks, buttermilk and yeast. Everything should be at room temperature. We start kneading and slowly pour in the melted butter.

We make a pliable dough, put it in a bowl, cover it with cling film or a tea towel and let it rise for about an hour.

While the dough is rising, prepare the filling.

Filling:

450 g of milk
4 egg yolks
40 g of starch
85 g of sugar
60 g of butter
1 vanilla pod or a spoonful of vanilla paste

Pour the milk together with the vanilla paste or scraped pod into a saucepan and heat slowly. Beat the egg yolks with sugar and starch in a mixer. If the mixture is too stiff, dilute it with a spoonful of milk. As soon as the first bubbles appear in the milk, remove the saucepan from the heat and slowly pour it into the yolk mixture in a thin trickle. Beat properly with a whisk all the time so that the yolks do not curdle.

Strain the smooth vanilla mixture through a fine mesh strainer into another pot to catch the remaining eggs. And again, start heating the vanilla sauce while stirring constantly. It is essential to do this really slowly and stir constantly, otherwise the eggs will curdle or the starch will form lumps.

Bring the filling to a boil and cook from the bottom for 5 minutes, stirring constantly with a whisk. The mixture should thicken to the consistency of a thick pudding during cooking.

Remove from the heat and stir the butter cut into pieces into the boiling mixture. Stir until completely dissolved.

Pour the cream into a bowl and cover with cling film so that it touches the entire surface. This will not create a shell. Let it cool on the line and then put it in the fridge for 3 hours.

And we can return to our dough.

After it has risen, turn it out onto a floured roll. We will divide the dough into pieces, each weighing 60 g. We will prepare baking paper , which we will cut into squares a little larger than the risen doughnuts. We make small buns and place them on the prepared pieces of paper. We do this step so that the donuts do not stick to the roll and are easier to put into the hot oil. In total, this batch is enough for 19 pieces. Cover them with foil and let them rise again for approx. 45 minutes.

Put the oil in a smaller, deeper saucepan, heat it up and turn the heat down to a lower flame or the stove to lower power so that it doesn't burn. We take the donut with the baking paper and carefully tip it directly into the oil. Add 4 donuts at a time and fry on each side for approx. 2 - 2.5 minutes. After baking, take them out on a plate lined with napkins and let the excess oil drip off. We then roll them in granulated sugar.

Fill the cooled donuts with vanilla cream. Either we make a hole in each one using the opposite side of a wooden spoon and fill them with the hardened cream with a pastry bag , or we use a special pastry tip designed for filling doughnuts .