Super Soft Yeast Doughnuts with Boston Cream Filling
Servings Prep Time
24Doughnuts 10minutes
Cook Time Passive Time
15minutes 2hours
Servings Prep Time
24Doughnuts 10minutes
Cook Time Passive Time
15minutes 2hours
Ingredients
For the Tangzhong
For the Doughnuts
For Boston Cream Filling
Instructions
For the Tangzhong
  1. Take the flour and water in a sauce pan.
  2. Cook on medium heat, stirring continuously, till the mixture thickens.
  3. Switch off heat and allow the mixture to cool completely.
For the Doughnuts
  1. Take the milk, butter, sugar, salt, egg, yeast and tangzhong in a bowl.
  2. Mix well.
  3. Add the flour and mix well till you get a sticky, soft dough.
  4. Cover and keep in a warm place to rise.
  5. When the dough has doubled in size, punch down. Cover and keep aside to rise.
  6. Sprinkle flour generously on the work surface.
  7. Put the dough on the floured surface.
  8. Sprinkle more flour on top.
  9. Roll it out to 1/4″ thickness.
  10. Cut out doughnut shapes.
  11. Heat oil for deep frying.
  12. When the oil is hot, carefully drop the doughnuts.
  13. When the bottom turns golden brown, flip the doughnuts.
  14. Drain onto an absorbent paper.
  15. Serve with the filling or glaze of your choice.
For Boston Cream Filling
  1. Take the yolks in a bowl. Beat well.
  2. Add the milk and mix well. Keep aside.
  3. In a sauce pan, take the sugar, cornflour and salt and mix well.
  4. Add the milk-egg mixture and mix well.
  5. Cook the mixture on medium heat, stirring continuously, till it thickens.
  6. Switch off heat.
  7. Add vanilla essence and mix well.
  8. Cover with a cling wrap and refrigerate until use.

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