Monday, April 6, 2015

Stuffed Donuts

Stuffed donuts are also called saloon, Berlin, Berlin balls, balls of frail, bombs or Abyssinian cats and are a delicious sweet that applies both for breakfast and for snack, dessert or snack. Here we teach you several recipes to make donuts stuffed.
One of the critical points when making donuts is fried. If frying too fast, the donuts are raw on the inside and if very slowly fried dough absorbs the oil. It is best to fry in a skillet small (or pot) filled with oil up to half and control the temperature with the thermometer (170 ° C / 180 ° C). Another warning is that the donuts must eat on the day, because if not, dry. Of course that that is not usually a problem...

Recipe: Donuts filled with cream

Stuffed Donuts filled with cream Recipe in english Dessert breakfast snack


500g of flour strength
65g sugar (more extra batter for sugar)
10g salt
15g fresh yeast bakery
4 eggs
Zest of half a lemon
150ml of water
125g softened butter
Abundant sunflower oil for frying


Prepare the day before all the ingredients in a bowl except the butter and oil. Knead by hand or with a food processor (better with robot or blender because the dough is quite sticky).
Add the butter little by little while still kneading. When it is well integrated, knead about 5-10 minutes more, until you obtain a smooth and homogeneous mixture.
Place dough in a bowl covered with flour. Cover with a cloth clean and leave in a warm place until doubled in size (about 2 hours more or less).
When it has reached the desired size, sprinkle the table and your hands with flour and knead again slightly. Replace the dough in the bowl, cover with plastic wrap and leave it in the refrigerator overnight.
The next day, remove the dough from the refrigerator and lightly flour the work table. Cut the dough into 25 equal about 45 g portions about and given way to ball. Place the balls on a cookie, leaving one gap between the balls so they doubled in size to stand and crush them lightly with fingers. Cover the tray with clear plastic or cloth and let stand for 2 hours until they effectively doubled its size.
Place plenty of sunflower oil in a pan fire, until it reaches the 170 - 180 ° C and fry the donuts in groups of three at most. Skillet (or bucket) should have enough oil to make the donuts float and not touch the bottom of the saucepan. FRY two minutes on one side, turn them over and FRY another two minutes on the other side. Remove donuts with a slotted spoon and place on kitchen paper so they drain well.
Immediately coat in sugar and the rest to a wire rack until cool.
To coat them with classic sugar (instead of normal sugar) glaze, mix 200 g of icing sugar with four tablespoons of water and dip donuts into mixture before placing them in the grid.
Once cooled, you can fill the donuts with a sleeve pastry bag equipped with a nozzle for filling, pastry cream, jam, Nutella...
Pastry cream:
250ml cream
250ml milk
150g sugar
A vanilla pod
15g cornstarch
100ml milk
3 egg yolks

Stuffed Donuts filled with cream Recipe in english Dessert breakfast snack


Boil the cream, 150 ml milk, sugar and vanilla.
Separately, mix cornstarch 15 g with 100 ml of milk and set aside.
Beat three egg yolks, and add reserved milk and cornstarch.
When boiling the mixture of milk and cream, remove from heat until out of pan, remove the vanilla pod, open it, scoop out the seeds and add them to the saucepan.
Add the egg yolks mixture while stir and bringing back to the fire (middle).
Stir the mixture continuously until thickened to taste. (It will thicken more upon cooling).
Allow to cool before filling the donuts.
Keep in the fridge.
Try this tasty,easy and best recipe. Your comments will highly appreciated.


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