DONUTS COM CREME DE BAUNILHA E CHOCOLATE | BOSTON CREAM DONUTS PERFEITO | MASSA PERFEITA E FOFINHA

Open the vanilla bean and scrape the seeds inside.

In a pot with the heat off, add 3 egg yolks, 2 tablespoons of cornstarch, and 1 tablespoon of all-purpose flour. Mix until it forms a paste.

Add 70 grams of refined sugar and 1 tablespoon of butter or margarine to the mixture and mix well.

Pour in 400 ml of warm milk when it starts to boil, then add the vanilla seeds.

Use a whisk to mix vigorously and then turn on the heat to low, stirring until smooth and thickened, about 1-2 minutes.

Once thickened, transfer the custard to a plate, cover with plastic wrap to prevent a skin from forming, and refrigerate.

In a bowl, combine warm milk, 3 tablespoons of sugar, and 1 tablespoon of yeast. Let it sit for 5 minutes.

Add all-purpose flour, a pinch of salt, an egg, and margarine to the yeast mixture and mix until combined.

Knead the dough for 8-10 minutes until smooth, then let it rise in a warm place for 2 hours.

After 2 hours, roll out the dough to about 1 cm thickness and cut into desired shapes.

Let the cut donuts rest for 25 minutes without covering them.

Heat 1 liter of oil in a pan over low to medium heat. Test the oil temperature with a small piece of dough; it should bubble around it when ready.

Fry the donuts, turning them every minute until golden brown on both sides.

Remove the donuts and drain on paper towels.

Fill a piping bag with a filling nozzle and fill the donuts with custard, applying pressure to ensure they are filled properly.

Equipment Needed

Spice Level:

Allergens