Chocolate and vanilla crème doughnuts

Chocolate and vanilla crème doughnuts

Total: 3 hr 45 min. | Active: 1 hr
vegetarian
Nutritional value / piece: 352 kcal
, Fat: 20 g
, Carbohydrate: 37 g
, Protein: 5 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Yeast dough

½ cube yeast (approx. 20 g)
300 g white flour
½ tsp salt
1 tbsp sugar
50 g butter
1 egg
1 ¼ dl milk

Crème

1 bag crème powder for pastries (e.g. Betty Bossi Pâtisserie Crème Vanille, approx. 100 g)
2 ½ dl milk

To deep-fry

oil for deep-frying

To decorate

1 bag dark cake icing (approx. 120 g)
½ bag white cake icing (approx. 60 g)
2 tbsp Betty Bossi Raspberry Streusel
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Yeast dough

Crumble the yeast, mix with the flour, salt and sugar. Slice and add the butter. Crack the eggs and add to the milk. Knead to a soft, smooth dough using the dough hook of a food processor. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Shape

Shape the dough into a roll, cut into 12 evenly-sized pieces. Shape into balls, use the handle of a wooden spoon to poke a hole through the middle. Gently rotate the dough around the handle to make the hole larger to create a ring approx. 7 cm in diameter (outer diameter). Place the rings on baking paper, cover and leave to rise for a further 30 mins.

Crème

Mix the crème powder with the milk using the whisk on a hand mixer for approx. 2 mins. on the highest setting until the crème is firm. Transfer the crème to a piping bag with a smooth nozzle (approx. 8 mm in diameter), chill for approx. 15 mins.

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 160°C. Use a slotted spoon to place the dough rings in batches into the oil, deep-fry for approx. 4 mins. until light brown, turning once. Remove the doughnuts and drain on paper towels.

To decorate

Melt the cake icing in the pouch in lightly boiling water. Place the icing into two separate bowls.

Halve the doughnuts, squeeze the crème onto the bottom half. Dip the top half into the dark icing and place on top of the crème.

Use a spoon to drizzle the white icing in stripes over the top. Scatter over the topping and allow to dry.

Good to know
Shelf life: These doughnuts taste best fresh.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.