Classic Donuts with Coffee Pastry Cream
Favourite carnival food with a caffeine kick. These doughnuts are easy and delicious!
Servings 9 large doughnuts
Calories
Ingredients
Doughnuts:
- 525 g All-purpose flour
- 14 g Active dry yeast
- 60 g Caster sugar
- 1/2 tsp Salt
- 1/4 tsp Vanilla extract
- 180 ml Milk (Add more if your dough seems too dry)
- 100 g Melted butter
- 2 large Eggs
Coating:
- 150 g Castor sugar
- 1 tsp Ground Cinnamon
- 150 ml Milk (I used full fat)
- 20 ml Strongly brewed coffee
- 60 g Sugar (Add more if you prefer more sweetness)
- 1/4 tsp Salt
- 2 Large Eggs
- 1 tbsp Cornstarch/Cornflour
Frying:
- Sunflower oil
Instructions
Make the doughnuts:
- In a small bowl add warm milk (make sure it is not hot) and sprinkle over 1 tsp of sugar, stir. Now add the yeast. Allow the yeast to proof for about 5 minutes or until it starts to foam. (If this doesn't happen, your yeast is dead and you need to buy a new pack.)
- Now in a large bowl add the flour, the remaining sugar, eggs, salt, melted butter, the yeast mixture, and mix by hand or you may use a wooden spoon.
- Knead this mixture by hand for 8-10 minutes or until nice and smooth. If you use a stand mixer then use the dough hook attachment and knead for approximately 5 minutes.
- I use the same bowl that I mixed the dough in, to proof for approximately 60-120 minutes by covering the bowl with a clean cloth and placing it in a clean, warm place. Until the dough has doubled in volume.
- Once the dough is proofed, dump it to a clean, floured surface and roll it out to about 3/4 inch thickness.
- I used a 3.5 inch round cookie cutter to cut out 9 large doughnuts. Transfer the cut doughnuts to a large lined and floured baking tray.
- You may use the leftover dough to make little doughnut balls.
- Cover them with a moist cloth/loosely with cling wrap and let them proof for another 30 minutes or so.
Fry the doughnuts:
- In a heavy-bottomed (large) saucepan/dutch oven add enough oil so it comes halfway up the sides of the pot approximately 3 inches, allow it to come up to 175 degrees. I used sunflower oil. You can use any flavorless oil.
- Very carefully take one doughnut at a time and lower them into the hot oil and fry them for about 2-3 minutes on each side or until puffed and golden brown. Take them out of the hot oil and place them on a paper towel-lined baking sheet to drain the excess oil.
- Coat the warm doughnuts in the sugar-cinnamon mixture and set aside.
- Fill a piping bag with the coffee pastry cream, poke into the donuts (gently) and squeeze in the filling. Repeat for all the doughnuts. Enjoy.
Notes
I have linked the recipe I used for Coffee pastry cream here