Ingredients for about 15 donuts:
For the dough:
625 grams flour (4.5 cups)
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50 grams fresh yeast (1 cube)
250 grams of water (1 cup of water)
62 grams sugar (5 tablespoons)
2.5 grams salt (half a teaspoon)
4 egg yolks (63 grams)
A tablespoon of rum (12 grams)
42 grams melted butter (3 tablespoons)
For the vanilla filling:
500 ml sweet cream
1 package vanilla pudding with Master Chef vanilla beans
For the chocolate filling:
500 ml sweet cream
1 package vanilla pudding with Master Chef vanilla beans
250 grams of hot melted dark chocolate
For the milk jam filling:
500 ml sweet cream
1 package vanilla pudding with Master Chef vanilla beans
60 grams of milk jam
Preparation instructions:
• Prepare the dough: Place all the dough ingredients in a mixer fitted with a dough hook. Mix on low speed until combined, then increase to high speed and knead for about 10 minutes.
• Flatten the dough into a rectangular shape on a tray lined with baking paper and cover with cling film.
• Set aside to rise for 30 minutes in a closed, warm, and humid place (for example, a turned-off oven with a bowl of boiling water at the bottom).
• After 30 minutes, reduce the volume of the dough by flattening it. Cover again with plastic wrap, and place in the refrigerator to rise for another hour.
• Roll out the dough to a thickness of about 2 cm, cut out circles using a smooth cutter with a diameter of 5.5 cm, and inside it, cut out another circle with a diameter of 3 cm and roll it out, in the shape of a donut with a hole inside (put the leftover dough aside and roll it out again to cut out more donuts).
• Place each circle on a small square of baking paper.
• Allow to rise for a final 45 minutes in a closed, warm, humid place.
• Meanwhile, prepare the filling: whisk all the ingredients together and refrigerate.
• Fry the doughnuts: Heat deep oil (preferably to a temperature of 180 degrees). Place the doughnuts in the oil so that they are in direct contact with the oil and gently release the baking paper. Fry until browned on one side, then turn the doughnuts until browned on the other side. Cool on absorbent paper.
• Fill with cream: Transfer the cream to piping bags and fill the hole in the donuts. It is recommended to pipe over the donut decoratively.
Recipe courtesy of Estella, owner of Estella Pastry Master Class
