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.

Super Soft Yeast Doughnuts with Boston Cream Filling

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Prep Time 10 mins

Cook Time 15 mins

Total Time 2 hrs 25 mins

Servings 24 Doughnuts

Ingredients

  

For the Tangzhong

• 1/3 cup Flour/Maida
• 1 cup Water

For the Doughnuts

• 2-1/2 cups Flour/Maida
• 4 tablespoons Sugar
• 3 tablespoons Softened butter
• 1/2 teaspoon Salt
• 1/2 cup Lukewarm Milk
• 1 Egg
• 2 teaspoons Yeast
• 1/2 cup Tangzhong
• Oil (for deep frying)

For Boston Cream Filling

• 2 Egg yolks
• 2 cups Milk
• 1/3 cup Sugar
• 2 tablespoons Cornflour
• 1/8 teaspoon Salt
• 2 teaspoon Vanilla essence

Instructions

 

For the Tangzhong

• Take the flour and water in a sauce pan.
  
• Cook on medium heat, stirring continuously, till the mixture thickens.
  
• Switch off heat and allow the mixture to cool completely.

For the Doughnuts

• Take the milk, butter, sugar, salt, egg, yeast and tangzhong in a bowl.
  
• Mix well.
  
• Add the flour and mix well till you get a sticky, soft dough.
  
• Cover and keep in a warm place to rise.
• When the dough has doubled in size, punch down. Cover and keep aside to rise.
  
• Sprinkle flour generously on the work surface.
• Put the dough on the floured surface.
  
• Sprinkle more flour on top.
  
• Roll it out to 1/4" thickness.
  
• Cut out doughnut shapes.
  
• Heat oil for deep frying.
  
• When the oil is hot, carefully drop the doughnuts.
  
• When the bottom turns golden brown, flip the doughnuts.
  
• Drain onto an absorbent paper.
• Serve with the filling or glaze of your choice.
  

For Boston Cream Filling

• Take the yolks in a bowl. Beat well.
  
• Add the milk and mix well. Keep aside.
• In a sauce pan, take the sugar, cornflour and salt and mix well.
  
• Add the milk-egg mixture and mix well.
  
• Cook the mixture on medium heat, stirring continuously, till it thickens.
  
• Switch off heat.
• Add vanilla essence and mix well.
  
• Cover with a cling wrap and refrigerate until use.