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Caramelized Apple and Vanilla Cream Filled Donuts
Deser

Caramelized Apple and Vanilla Cream Filled Donuts

3 godz. 30 minPorcje: 12Nutri-Score D€€
od @welcometoangieskitchen8 importówugotowano 0 razy
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Składniki

12 osób
  • all purpose flourProdukty zbożowe350 g
  • granulated sugarSpiżarnia50 g
  • instant dry yeastSpiżarnia7 g
  • saltPrzyprawy5 g
  • vanilla bean pasteSpiżarnia5 g
  • whole milk (warmed)Nabiał150 ml
  • egg (large)Nabiał1 kawałek
  • unsalted butter (softened at room temperature)Nabiał50 g
  • egg yolks (large)Nabiał4 kawałki
  • granulated sugarSpiżarnia100 g
  • cornstarchSpiżarnia30 g
  • milkNabiał250 ml
  • heavy creamNabiał150 ml
  • unsalted butter (at room temperature)Nabiał35 g
  • vanilla pod (scraped out)Spiżarnia1 kawałek
  • apples (peeled and finely diced)Warzywa i owoce2 kawałki
  • unsalted butterNabiał20 g
  • dark brown sugarSpiżarnia35 g
  • cinnamonPrzyprawy10 g
  • vanilla extractSpiżarnia5 ml
  • granulated sugar (mixed with ground cinnamon)Spiżarnia100 g
  • ground cinnamonPrzyprawy5 g
  • neutral oil (for frying)Spiżarnia1 litr

na porcję

Wartości odżywcze

312kcal

Węglowodany
40 g
Białko
5 g
Tłuszcz
15 g
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Przybory

  • Rondel
  • Miska
  • Trzepaczka
  • Sito
  • Mikser planetarny
  • Patelnia głęboka
  • Garnek
  • Termometr kuchenny
  • Łyżka cedzakowa
  • Kratka do studzenia
  • Blender ręczny
  • Rękaw cukierniczy ×2

krok po kroku

Przygotowanie

  1. Make the pastry cream

    • Add the milk, heavy cream, vanilla seeds and vanilla pod to a saucepan and bring to a gentle simmer over medium heat.
    • Whisk the egg yolks and sugar in a bowl until smooth and slightly pale, then whisk in the cornstarch.
    • Slowly add the hot milk mixture to the egg yolks while whisking constantly, then strain back into the saucepan.
    • Cook over medium heat, whisking constantly, until thick and pudding-like.
    Krok 1

  2. Finish and chill the pastry cream

    • Remove from the heat and whisk in the butter until smooth.
    • Cover directly with plastic wrap and refrigerate until completely cold.
    Krok 2

  3. Make the dough

    • Combine the flour, sugar, salt, yeast and vanilla in a stand mixer.
    • Add the milk and egg and knead with the dough hook on low speed until smooth.
    • Add the softened butter and continue kneading until the dough is smooth and elastic, slightly tacky but not wet or overly sticky.
    Krok 3

  4. Let the dough rise

    • Transfer to a lightly oiled bowl, cover and let rise in a warm place until doubled in size.
    Krok 4

  5. Make the caramelized apples

    • Melt the butter in a skillet, then add the diced apples, brown sugar, vanilla and cinnamon.
    • Cover and cook over low heat, stirring occasionally, until the apples are soft and caramelized but not mushy.
    • Set aside to cool.
    Krok 5

  6. Shape and proof the donuts

    • Punch the dough down and divide into 12 portions of about 55 g each.
    • Shape into smooth balls and place each on a small square of parchment paper.
    • Cover and let proof until noticeably puffy.
    Krok 6

  7. Fry the donuts

    • Heat neutral oil to 170-175 °C.
    • Fry the donuts in batches for about 2-3 minutes per side, until golden brown and cooked through, keeping an eye on the oil temperature between batches.
    • Drain briefly on paper towels, then toss in the cinnamon sugar while still warm.
    • Transfer to a wire rack and let cool completely.
    Krok 7

  8. Fill the donuts

    • Mix the cooled pastry cream until smooth using an immersion blender or electric hand mixer.
    • Transfer the pastry cream and apple filling into separate piping bags.
    • Make a small slit in the side of each donut.
    • Fill with the vanilla pastry cream first, followed by the caramelized apple filling.
    Krok 8
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