I have always been following my Cake Doughnut recipe for my son D, who is very fond of Doughnuts. Sometime back, while having the store bought doughnuts, he asked me if I could make something like those. There started my search for yeast based doughnut recipe. I tried a few recipes, but they didn’t get the desired results. I was always wondering why my doughnuts were not getting really soft. During my search, I stumbled upon the recipe from myhomemadeheaven. One interesting thing I found in the recipe, was the use of Tangzhong (recipe given below). Tangzhong imparts moisture into the doughnuts and makes them softer.
On reading further, I realised where I went wrong with my previous trials. In all the recipes that I tried, I had ended up adding extra flour so that the dough doesn’t stick. That is a strict no-no. Another aspect to take care of is that we should not over-knead the dough. With these aspects take care of, I made the doughnuts with Boston Cream Filling inside. All I was waiting for was D’s feedback. “Perfect !!!”, is what he said. It’s time to do my Happy Dance 🙂
Note: You may prepare the Boston Cream well in advance and refrigerate for better results.
Print Recipe
Super Soft Yeast Doughnuts with Boston Cream Filling
Ideally the temp should be 27ºC/80ºF or more. The time for proofing varies according to the quality of yeast, temp etc. Ideally you want it to double up in size, which should take 30 minutes to an hour. The temperature of oil should be about 350 F- 375 F.
Ideally the temp should be 27ºC/80ºF or more. The time for proofing varies according to the quality of yeast, temp etc. Ideally you want it to double up in size, which should take 30 minutes to an hour. The temperature of oil should be about 350 F- 375 F.
Sorry for the delay in replying. Hadn’t seen this one. After a couple of attempts with no-so-great results with raised dough, I found this recipe. I didn’t want to deviate and hence followed it to the T. There’s no harm in proofing after cutting.
Sorry for the delay in replying. Hadn’t seen this one. After a couple of attempts with no-so-great results with raised dough, I found this recipe. I didn’t want to deviate and hence followed it to the T. There’s no harm in proofing after cutting.
Hearty Welcome to my blog. I am Mareena, a fun-loving person and a foodie. My love for food extends to my kitchen, where I try out new dishes from around the world. My other interests include music, dance, reading and a bit of gardening. This blog has a collection of more than 500 simple and easy to make recipes.. I hope you taste success with these recipes as I did!!
Best temp to proof dough? How long to let rise the second time? Temperature of the oil? Thank you!
Ideally the temp should be 27ºC/80ºF or more. The time for proofing varies according to the quality of yeast, temp etc. Ideally you want it to double up in size, which should take 30 minutes to an hour. The temperature of oil should be about 350 F- 375 F.
Best temp to proof dough? How long to let rise the second time? Temperature of the oil? Thank you!
Ideally the temp should be 27ºC/80ºF or more. The time for proofing varies according to the quality of yeast, temp etc. Ideally you want it to double up in size, which should take 30 minutes to an hour. The temperature of oil should be about 350 F- 375 F.
Is one proof enough? I noticed that you are not second proofing the dough after cutting like the source recipe ..
Probably you missed reading step 5. It is mentioned that you have to punch down and let the dough rise again. 😊
Oops sorry my bad.. Is there any reason why the second proofing wasn’t done after cutting? Will it make any difference?p.s I’m a newbie in this area…
Sorry for the delay in replying. Hadn’t seen this one. After a couple of attempts with no-so-great results with raised dough, I found this recipe. I didn’t want to deviate and hence followed it to the T. There’s no harm in proofing after cutting.
Is one proof enough? I noticed that you are not second proofing the dough after cutting like the source recipe ..
Probably you missed reading step 5. It is mentioned that you have to punch down and let the dough rise again. 😊
Oops sorry my bad.. Is there any reason why the second proofing wasn’t done after cutting? Will it make any difference?p.s I’m a newbie in this area…
Sorry for the delay in replying. Hadn’t seen this one. After a couple of attempts with no-so-great results with raised dough, I found this recipe. I didn’t want to deviate and hence followed it to the T. There’s no harm in proofing after cutting.