Glazed Doughtnuts with Berry Cream Filling
Glazed Doughtnuts with Berry Cream Filling
Glazed Doughtnuts with Berry Cream Filling


2 1/2 teaspoons active dry yeast
1/4 cup granulated sugar
3/4 cup lukewarm (not hot) milk
2 large eggs
1 tablespoon gratings of lemon zest, 1/2 teaspoon almond extract
2 tablespoons (butter softened)
2 1/3 cups ll-purpose flour
1/4 teaspoon salt
Vegetable oil for deep-frying, and coating bowl
1/2 to 2/3 cup jam or preserves of your choice
1 1/2 cup whipping cream, wipped
100g white chocolate
Always make sure you use good quality oil to fry the doughnut batter for both taste and health purposes!


1. In the bottom of a large mixing bowl, combine the yeast, sugar and milk. Let stand for 5 minutes; it should become a little foamy. Whisk in eggs, lemon zest or extracts you’d like to use, then butter. Don’t worry if the butter doesn’t fully combine.
2.By hand: Add half of flour and stir with a spoon until combined. Add second half of flour and salt and stir as best as you can with a spoon, then use your hands to knead the dough until it forms a smooth, elastic round, about 5 minutes. Try, if you can, to resist adding extra flour, even if it’s sticky.
3. If the dough is already in the bowl, remove it just long enough to lightly oil the bowl. Return dough to bowl, cover with plastic wrap and let rest at room temperature for 1 hour, or in the fridge overnight.
4.roll out the dough to 1cm thickness and cut into round shapes before frying in vegetable oil until brown
5. for the filling whip the cream until stiff and fold in rasberry mixture and put in a piping bag and fill doughnuts onced cool
6.for the glaze, melt 100g of whitce chocoloate of your choice and mix in with a little milk and drizzle on the doughnuts after filled with cream

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