Cream Doughnuts Recipe | Zimbabwean cream doughnuts | Soft and chewy homemade doughnut|Long doughnut

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat alternative.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with a lower glycemic index.

Combine bread flour (or all-purpose flour), sugar, and salt in a large bowl.

Dissolve yeast in warm milk and let sit until frothy, about 5 minutes.

Add the yeast mixture to the flour mixture along with egg, melted butter, and vanilla essence.

Mix until a soft dough forms, then knead on a floured surface for about 10 minutes.

Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

Roll out the dough to about 1/2 inch thickness and cut into circles, approximately 12 - 14 cm in length.

Place the dough circles on a floured surface, cover, and let rise for another 30 minutes.

Heat sunflower or rapeseed oil in a deep fryer or large pot to medium heat.

Fry the doughnuts in batches until golden brown, about 2-3 minutes per side, turning continuously for a lighter color.

Remove doughnuts and drain on paper towels.

Fill with double cream using a piping bag.

Dust with sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens