The world’s tastiest stuffed doughnuts, these will make you lick your fingers

ingrediencie

Cones

500 g plain flour 250 ml milk 42 g fresh yeast 1 pk egg 4 pk fresh egg yolk 50 g granulated sugar 50 g butter 1 tbsp um 1 pinch salt

Vanilla cream

500 ml milk 3 pcs fresh egg yolk 3 tbsp granulated sugar 3 tbsp cornstarch 1 pk vanilla pod 100 g butter – room temperature

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There are many recipes for delicious doughnuts, today we have hunted in a German cookbook and prepared for you fluffy doughnuts filled with vanilla cream. We recommend making a double batch, they’re that good!

1.

Doughnuts: In a small bowl, crush the yeast in a little lukewarm milk, add a tablespoon of sugar and let the leaven swell.

2.

Whisk the egg yolks and 1 whole egg with the remaining sugar, melted butter and rum. Add the flour, a pinch of salt and the swollen sourdough starter. Stir and add the remaining milk a little at a time. Make a smooth and non-sticky dough. Leave the prepared dough to rise in a warm place.

3.

On a floured board, roll out the risen dough to a thickness of 1 cm. Use a cookie cutter to cut out rounds (a small cup will also do). Roll out the remaining dough again and cut out more doughnuts.

4.

Press each piece a little with your fingers and spread the cream in the centre. Take the second round, place on top of the cream and gently press the sides together. Then take the cup again and cut out once more, this will seal the sides and the cream will not run out when frying.

5.

Let the prepared doughnuts sizzle for a few more minutes and fry in hot oil until golden on each side for about 2-3 minutes. The doughnuts should have a white stripe around the perimeter in the middle. After removing them from the oil, place them on a paper towel and discard the excess oil. Coat the finished doughnuts with sugar.

6.

Vanilla Cream: Pour the milk into a saucepan and add the sugar. Cut the vanilla pod lengthwise and remove the beans which are added to the milk. Heat over medium heat.

7.

In a bowl, whisk the egg yolks and starch until stiff. Add some of the warm milk from the saucepan, whisk and return the whole yolk mixture to the remaining milk and cook into a thick custard, stirring constantly.

8.

Let the pudding cool slightly and gently stir in the room temperature butter. The cream is beautifully glossy and smooth. Enjoy!

9.

TIP: You can easily make donuts from the prepared dough. Cut out the dough with a cookie cutter just like a regular doughnut, cut a hole in the middle with a smaller one (or a cup) and let it rise in the same way.

10.

Fry on each side until golden brown. Let the fried ones cool slightly, cut in half and fill with cream.