Serving Size: 175Sugar: 1gSodium: 95mgFat: 20gSaturated Fat: 0gUnsaturated Fat: 1gTrans Fat: 0gCarbohydrates: 15gFiber: 0gProtein: 2gCholesterol: 12mg
2. BAVARIAN CREAM DOUGHNUTS
Today, I’m sharing with you my favorite Bavarian cream doughnut recipe that you’ll want to make over and over again. This recipe yields pillowy soft dough and silky, creamy vanilla cream filling that’s perfect for any occasion, all year round!
INGREDIENTS
200 g lukewarm water
12 g dark rum (approx. 1 Tbsp)
½ teaspoon of vanilla paste or extract
80 g granulated sugar
20 grams of fresh yeast, or 9 grams of dry instant yeast.
one lemon’s rind
150 g eggs (approx. 3 medium eggs)
600 grams of plain flour
1/4 teaspoon of nutmeg powder
8 g fine sea salt
150 g unsalted butter (room temperature)
1.5 liters of cooking oil, like sunflower or canola oil.
200 g of caster sugar* 2 teaspoons of ground cinnamon
bavarian cream filling :
500 g whole milk
4 large egg yolks
1 large egg
45 g of corn starch
150 g granulated sugar
½ teaspoon fine sea salt
1 teaspoon vanilla extract or paste
30 g unsalted butter
200 g cold heavy cream
INSTRUCTIONS
To make the dough:
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