Ingredients

The following ingredients have 16 Servings
  • 500 g Bread flour (or all purpose flour )
  • ¼ tsp Nutmeg
  • 7 g Salt
  • 240 g Warm milk  (110 F)
  • 100 g Eggs
  • 7 g Instant dry yeast ((1 envelope))
  • 30 g Sugar
  • 30 g Butter
  • 1 tsp Vanilla extract
  • 4 cups Vegetable oil
  • ½ cup Strawberry jam (or other jam)
  • 2 tbsp Powdered sugar (for dusting)
  • ½ cup Heavy cream (whipped to stiff peaks)
  • ½ cup Strawberry Jam
  • ½ cup Heavy cream (whipped to stiff peaks)
  • ½ cup Raspberry jam
  • ½ cup Heavy cream (whipped to stiff peaks)
  • ½ cup Blackberry preserve
  • ½ cup Heavy cream (whipped to stiff peaks)
  • ½ cup Blueberry preserve
  • ½ cup Cream cheese (35% +)
  • ½ cup Heavy cream (whipped to stiff peaks)
  • 1 tsp Vanilla extract
  • 3 tbsp Powdered sugar
  • ½ cup Mascarpone cream cheese
  • ½ cup Heavy cream
  • 1 tsp Instant coffee
  • 3 tbsp Powdered sugar
  • 1 tsp Vanilla extract
  • 1 tsp Cocao powder for dusting
  • ½ cup Melted chocolate for the glaze
  • ½ cup Chocolate
  • ½ cup Heavy cream
  • 2 tbsp Unsalted butter
  • 1 tsp Vanilla extract
  • ½ cup Dark chocolate
  • ½ cup Heavy cream
  • 2 tbsp Light corn syrup (or honey)
  • 1 tsp Vanilla extract
  • ½ cup Heavy cream
  • ½ cup Dulce de le che
  • 1 tsp Vanilla extract

Instruction

  • Dry ingredients - In a bowl combine flour, salt, and grated nutmeg.
  • Yeast - In a bowl of a stand mixer with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.
  • Knead - Add the flour mixture to the yeast mixture and combine on medium-high speed until all the flour is well incorporated making sure to scrape the bottom and sides of the bowl. Then knead for 8 to 10 minutes on medium speed.Pro tip - Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough to make soft and fluffy donuts.
  • Butter - Next, add the butter and continue to knead for 8 to 10 minutes more or until you have a smooth elastic dough. Pro tip - If kneading by hand the dough will take about 15 to 20 minutes to become soft smooth and elastic. You may need about 1/2 cup of flour for dusting your work surface.
  • Bowl - Place the dough in a large greased bowl, cover it with plastic wrap and let rise for 60 to 90 minutes or until double in volume.
  • Divide - Once double in volume - invert on a floured surface. Divide the dough into half and each half into 4 or 6 portions - making 12 small or 8 medium donuts.Pro tip - Always make one or two mini doughnuts for the purpose of testing oil temperature.
  • Shape - Roll each portion into a smooth ball and place it on a baking tray lined with parchment paper dusted with flour to prevent sticking. You can also place them on individual pieces of parchment paper for easy handling.Pro tip - Roll each piece into a smooth ball. Gather the seams and roll between your palms until you have a smooth ball. If the balls are not smooth, your doughnuts will look cracked.
  • Tray - Once all the balls are rolled, flatten them slightly. Cover the baking tray with a clean kitchen cloth or plastic wrap to prevent the donuts from drying. Pro tip - Flattening will ensure you have a doughnut shape when it rises and deep-fries as compared to a ball
  • Proof - You can proof the donuts on the counter for 30 to 45 minutes or place them in the fridge for about 60 to 90 minutes until almost double in volume. Pro tip -The fridge-cold dough is easier to handle but takes longer to proof.
  • Oil - Heat vegetable oil in a large pot or deep fryer to about 350 °F to 360 ° F.Pro tip - You don't want the oil too hot. I like to use a Dutch oven because it keeps the heat even. They need to be cooked inside before they brown on the outside. If the oil is too hot the donuts will get too dark or stay uncooked inside.
  • Test oil - Add a mini doughnut to test the oil. They should rise up in 30 seconds. Once the oil is ready - add two or three doughnuts at a time.Pro tip- You need enough oil so the doughnuts will float, and not touch the bottom of the pot.
  • Deep fry - Cook for 30 seconds on one side then flip and let cook another 30 seconds on the other side. You will need about 3 to 5 minutes for each donut to cook and be beautifully golden brown. Pro tip - Do not crowd the pan as the temperature of the oil will drop/cool down too fast. The doughnuts should rise in about 30 secs as they puff.
  • Remove - Use a slotted spoon to remove them onto a paper towel and let them cool for 20 minutes before you fill and serve.
  • Jam filling - Add your jam filling in a piping bag with a bismark piping tip or similar. Fill about one to two teaspoons of jam in each doughnut. Dust with powdered sugarPro tip - Depending on your filling let the donuts cool for at least 10 minutes before you fill them or the filling will melt.
  • Fruit cream filling - Whip the heavy cream to stiff peaks then add the strawberry/ raspberry/ blackberry, or blueberry jam. Transfer to the piping bag with a large round piping tip. Pro tip - ensure the douts are cooled completely before filling otherwise the cream will melt.
  • Cream cheese - Whip the cream cheese until smooth then add the heavy cream, powdered sugar, and vanilla extract. Continue to whip to stiff peaks. Transfer to the piping bag with a large round piping tip. Fill into donuts.Pro tip - ensure the douts are cooled completely before filling otherwise the cream will melt.
  • Tiramisu - Whip the mascarpone cream cheese until smooth then add the heavy cream, powdered sugar, instant coffee, and vanilla extract. Continue to whip to stiff peaks. - Transfer to the piping bag with a large round piping tip. - Fill donuts when cooled. - Dip the top of the donuts with melted chocolate and dust one side with powdered sugar. Pro tip - ensure the douts are cooled completely before filling otherwise the cream will melt.
  • Chocolate cream - In a microwave-safe bowl melt the chocolate, butter, and heavy cream until smooth. - Chill in the fridge until set. Transfer to a stand mixer with the paddle attachment and whip until fluffy. - Transfer to the piping bag with a large round piping tip. Fill into donuts.Pro tip - ensure the douts are cooled completely before filling otherwise the cream will melt. If you overwhip add a tablespoon (or two) of warm milk and combine well.
  • Chocolate glaze - In a microwave-safe bowl combine the dark chocolate, heavy cream, light corn syrup, and vanilla extract until smooth. Cool until barely warm. Dip the donuts into the glaze and let the excess drip. Let cool until set. Pro tip - the donuts must be cooled before glazing otherwise the glaze will melt away.
  • Dulce de leche cream - Whip the heavy cream until stiff peaks then add the dulce de leche and vanilla extract. Transfer to the piping bag with a large round piping tip. Fill into donuts.Pro tip - ensure the douts are cooled completely before filling otherwise the cream will melt.