Cream Donuts

Directions

1. In a small bowl, combine the warm water with 50 g of sugar and the dry yeast. Stir and let it sit for 5 minutes until it becomes frothy.
2. In a separate bowl, whisk together the remaining sugar, buttermilk, egg, and melted butter. Add this mixture to the yeast solution and stir until fully combined.
3. Gradually mix in the flour and knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth, and let it rise for 1 hour until doubled in size.
4. Roll out the dough to about 1/2-inch thickness. Cut circles using a round cutter. For half of the circles, cut out smaller centers to create donut shapes.
5. Lightly spray or brush water over the dough rounds and layer the circles with holes on top of the plain circles. Press gently to adhere and let them rest for 15 minutes.
6. Heat vegetable oil in a deep pan to 180°C (350°F). Fry the donuts in batches, turning once, until golden brown on both sides, about 3–4 minutes per side. If the center swells too much, make a small slit to release air.
7. Drain the donuts on paper towels. While still warm, coat them in sugar and fill the centers with custard using a piping bag.

Recipe Details

• Prep Time: 30 minutes
• Rising Time: 1 hour 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours
• Servings: 12–15 donuts
• Difficulty: Medium

Variations & Substitutions

• Use chocolate ganache or jam as an alternative filling.
• Dust with powdered sugar or drizzle with glaze instead of coating in granulated sugar.
• Swap half of the all-purpose flour with whole wheat flour for a slightly nuttier flavor.

Serving Suggestions