Ingredients
For the dough
- 240g plain flour
- 120ml lukewarm milk
- 1 egg
- 28g softened butter
- 6g sugar
- 5g dried yeast
- ¼ tsp salt
- Sunflower oil for frying
- Icing sugar for serving
For the cream
- 250ml whole milk
- 2 egg yolks
- 65g sugar
- 15g cornflour
- Pinch of salt
- 1 tsp vanilla extract
- 120g whipped cream
Prepare the cream
Heat the milk in a saucepan. In a bowl, whisk together the egg yolks, sugar, cornflour and salt. Gradually add a little warm milk, then return the mixture to the saucepan.
Cook over medium heat, stirring constantly until thickened. Remove from the heat, add the vanilla and allow to cool. Stir until smooth, then gently fold in the whipped cream. Transfer to a piping bag and chill.
Make the dough
Mix the lukewarm milk with the sugar and yeast. Add the egg, flour and salt and knead. Incorporate the butter and continue kneading until the dough becomes smooth and elastic.
Cover and leave to rise for about one hour, or until doubled in size. Divide into eight portions, shape into balls and leave covered for another 30 minutes.
Fry and fill
Fry the doughnuts in batches in hot sunflower oil until golden on both sides. Drain on kitchen paper and allow to cool.
Make a small hole in the side of each doughnut and pipe in the cream. Dust with icing sugar before serving.
Tip
For a lighter version, bake in a preheated oven at 180°C for 12-15 minutes until golden, then brush with a little melted butter after baking.
Source: cantina
