I find it quite amusing that as I am typing this, I currently have a fresh batch of donut dough rising in the fridge just waiting to be cut up and fried! I realize that I may have a slight problem with this specific addiction of mine but right now I “doNUT” care 😂.
But seriously, how can someone care when they are eating a freshly fried, buttery soft, super creamy and dreamy pastry creme filled donut. I mean honestly could life get any better 💙
I’m so happy to finally be able to post this gorgeous classic. The base recipe is my ever so delicious homemade donuts recipe and I filled it with a really silky and creamy pastry creme. Tossed em in some powdered sugar and I literally bit into a dreamy cloud!
Everything is very straightforward, make the pastry creme first as that needs the longest since it needs to be chilled for a few hours before using. I recommend preparing the donut dough and the creme at night then pop them both in the fridge. Come next morning both will be ready to use so you’ll be good to go with hardly any waiting time. This is how I usually make my donuts.
I love the ease of this recipe as well as the versatility of it. I made big donuts, just over a dozen fat and puffy ones but you can make as many as you like just depends on how thick you roll out the dough. I say no less than 1/2 an inch for the ultimate donut experience.
Tips for success
- Try your best to keep the dough as sticky and tacky as possible. It should barely be able to hold itself together.
- After taking the donuts out of the oil and placing on kitchen paper towels for a few minutes, toss them in the powdered sugar before placing on a wire rack to cool.
- Fill the donuts with the creme right before you are about to serve them so that they don’t get soggy as they sit.
I can’t wait for you guys to try these and for sure let me know how they turn out!
Tag me with all your pics @dutchbakerblog on Instagram, Facebook and Twitter 💙