The most delicious donuts with vanilla cream and raspberry sugar, which taste amazing! The sour, sweet sugar and the vanilla-flavored cream are a perfect match for this soft, deep-fried donut. You can fill the donut with whatever filling you like best: jam, lemon curd, lemon curd, Nutella or Nutella ganache which I have here. Donut always remind me of when I was younger and the whole family was in Crete. Men would walk around the beach, selling deliciously warm and freshly baked donuts, and they tasted so good! It’s not hard for you to make them yourself, and it’s a really nice fall break holiday project. Enjoy!
Donuts (gives about 10)
50 g yeast
200 ml milk, lukewarm
1 tbsp. sugar
Seeds from 1 vanilla pod
1 tbsp. lemon zest
5-600 g all-purpose flour
100 g butter, softened and cubed
2 liter oil, e.g., frying oil
4 eggs (I use fresh eggs)
100 g sugar
60 g all-purpose flour
1 vanilla pod
500 ml milk (preferably whole milk)
50 g butter
150 g sugar
Dissolve the yeast in the lukewarm milk in a mixing bowl. Add the sugar, vanilla, eggs and lemon zest. Stir at low speed, and add the flour a little at a time while stirring. Knead the dough well until it releases from the bowl. Add the butter a little at a time as the dough is being kneaded. Cover the bowl with cling film and a dish towel and allow the dough to rise for 1.5 hours. Make the vanilla cream while the dough is rising.
Make the vanilla cream a day in advance, if you like. Whisk the eggs and sugar until they are light and airy. Add the flour and whisk again. Boil the milk with the vanilla pod, continuously stirring the milk so it doesn’t burn. Whisk the milk into the egg mixture. Then pour the egg mixture back into the pot. Split the vanilla pod, scrape out the vanilla seeds and add them to the cream. Heat the cream with the butter, whisking all the time, until it just boils. Pour it into a bowl and allow it to cool.
Mix the sugar and raspberry powder in a bowl.
How to make the donuts
Pour the dough out onto a floured surface. Form 10 equal balls, weighing about 101 g each. Cover the round dough balls with cling film and let them rise for 30 minutes. Heat the oil to approx. 170 C in a pot. Dip a toothpick into the hot oil—if it sizzles and bubbles around it, the oil is warm. Fry the donuts a few at a time for 2-3 minutes on each side. They should turn golden, but watch out, they can brown very quickly. Place them on a dish lined with kitchen towel. Roll them in the raspberry sugar and allow them to cool. Fill a piping bag, tipped with a round piping nozzle, with the vanilla cream. Make a hole in each donut and fill them with the vanilla cream. The donuts are best eaten immediately. Enjoy!
Hello ?? I add 50 grams of yeast into the milk?? Isn’t it too much!
We use fresh yeast in Denmark 🙂