Whipped Cream-Filled Doughnuts
Whipped Cream-Filled Doughnuts
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  • 1 cup (250 ml) buttermilk, warm
  • 1/4 cup (60 ml) canola oil
  • 4 egg yolks, at room temperature
  • 3 cups (750 ml) unbleached all-purpose flour
  • 1/4 cup (60 ml) sugar
  • 1 tablespoon (15 ml) instant dry yeast
  • 1/4 teaspoon (1 ml) salt
  • Shortening or canola oil, for frying
  • Preparation
  • In a bowl, combine buttermilk, oil and egg yolks.
  • In a large bowl, with a wooden spoon or in a stand mixer using the dough hook, combine flour, sugar, yeast and salt. Add milk mixture and stir until dough forms into a ball, about 3 minutes. On a floured work surface, knead dough for 2 minutes or until smooth. Place in a lightly oiled bowl. Cover with a damp cloth and let rise for 1 hour in a warm and humid place.
  • On a floured work surface, cut dough in half. Roll out dough, one piece at a time, to a 6 to 8-mm (1/4-inch) thick sheet. Cut doughnuts with a 7.5-cm (3-inch) round cookie cutter. Place on a floured cookie sheet. Reuse scraps. Cover with a dry cloth and let rise for 30 to 45 minutes in a warm and humid place or until doubled in size.
  • Description
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