Custard filled donuts

10 servings

180 minutes

Custard-filled donuts are a classic treat of Polish cuisine, known for their airy texture and delicate creamy flavor. Their history roots back to European baking traditions where yeast dough is combined with rich cream. The custard gives the donuts a velvety sweetness, while the golden crust after frying makes them crispy on the outside and soft on the inside. They pair perfectly with a cup of aromatic coffee or tea and are often served at holidays and special events. The sweet powder on the surface enhances the flavor, creating a delightful contrast. These donuts are not just a dessert but a true gastronomic pleasure that brings joy to everyone who tries them.

Energy value per serving

• Calories: 352.1
• Proteins: 10g
• Fats: 11.1g
• Carbohydrates: 52g

Ingredients

• Premium wheat flour: 510 g
• Dry yeast: 6 g
• Whole milk: 420 ml
• Butter: 90 g
• Chicken egg: 4 pc
• Sugar: 8 tbsp
• Powdered sugar: 1 tbsp
• Vanillin: to taste

Cooking steps

1. Mix 500 grams of flour and 3 tablespoons of sugar. Dissolve yeast and 2 tablespoons of sugar in 170 milliliters of warm milk and let it sit for 5 minutes. Add 3 eggs to the flour mixture and mix thoroughly. Add the yeast mixture and knead for 3 minutes. Add 70 grams of warm melted butter and knead until smooth. Cover with a warm damp towel and place in an oven preheated to 30 degrees.

   Required ingredients:

   • Premium wheat flour: 510 g
   • Sugar: 8 tablespoons
   • Whole milk: 420 ml
   • Dry yeast: 6 g
   • Sugar: 8 tablespoons
   • Chicken egg: 4 pieces
   • Butter: 90 g

2. After 40-60 minutes, turn it over and put it back in the oven for another 40-60 minutes.

3. After the time has passed, we take it out of the oven, knead it, and form pieces weighing 30-50 grams each. We place them on a baking sheet, cover with a warm damp cloth, and put them in the oven.

4. At this time, we make custard. We mix 1 egg, the remaining flour, vanillin, and sugar. Slowly, while stirring, we pour in the milk. We bring it to a boil over low heat, stirring constantly. After thickening, we remove it from the heat and beat in the remaining butter.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Premium wheat flour: 510 g
   • Vanillin:  to taste
   • Sugar: 8 tablespoons
   • Whole milk: 420 ml
   • Butter: 90 g

5. Fry in a large amount of sunflower oil until golden brown on both sides. Remove from oil and blot with a napkin to remove excess oil.

   Required ingredients:

   • Butter: 90 g

6. We fill with a pastry or 20cc syringe, piercing from four sides. Each puncture holds 15-20 milliliters of cream.

7. Serve at the table, sprinkled with powdered sugar.

   Required ingredients:

   • Powdered sugar: 1 tablespoon