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Velvety Mini Donuts with Custard Filling - photo 1
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Velvety Mini Donuts with Custard Filling

Desserts Cakes and Bakes For Kids 120 min Medium 4 wyświetleń ~17.94 PLN - (0)
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Description

Discover the recipe for absolutely heavenly, homemade mini doughnuts that melt in your mouth! These small, golden balls of happiness hide a heart of velvety, vanilla pudding made from scratch. The yeast dough, thanks to a special kneading technique and the addition of spirits, is incredibly fluffy, light, and does not absorb excessive fat during frying. The contrast between the delicate, elastic dough and the creamy, rich filling is a true feast for the palate. Perfect for Fat Thursday, children's parties, or as a sweet reward after a hard day. Served dusted with powdered sugar and a hint of real vanilla, they look incredibly appetizing and elegant. This recipe proves that the best sweets are those made with love at home.

Składniki (13)

Servings:
4
  • Wheat flour (type 450 or 500) 500 g
  • Fresh yeast 25 g
  • Milk 3.2% 650 ml
  • Cukier drobny 120 g
  • Żółtko jaja kurzego 5 szt.
  • Masło 82% 70 g
  • Rectified spirit or vinegar 1 łyżka
  • Potato flour 30 g
  • Vanilla extract 5 g
  • Rapeseed oil for frying 1000 g
  • Powdered sugar for dusting 100 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Skórka otarta z cytryny 5 g
💰 Szacowany koszt dania: ~17.94 PLN (4.49 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pudding filling

1

Start by preparing the pudding, as it needs to cool completely. In a medium-sized pot, pour in 300 ml of milk. If you are using a vanilla bean, split it lengthwise, scrape out the seeds, and add them along with the empty pod to the milk. Bring the milk to a boil over medium heat and remove from the heat.

Ingredients: Milk 3.2%
It's best to use a pot with a thick bottom to prevent the milk from burning. Be careful not to let the milk boil over - keep an eye on it when it starts to rise.
2

In a separate bowl, place 3 egg yolks and 60g of sugar. Using a whisk, beat vigorously for about 2-3 minutes until the mixture becomes light, fluffy, and almost white. Then add the potato starch and the remaining 100 ml of cold milk. Whisk until you achieve a smooth, uniform mixture without lumps.

Ingredients: Żółtko jaja kurzego, Cukier drobny, Potato flour, Milk 3.2%
Thoroughly whisking the egg yolks with sugar is key to achieving a velvety consistency for the pudding. Make sure there are no lumps of flour before combining the mixture with the hot milk.
3

Remove the vanilla bean from the hot milk. While continuously whisking the egg mixture, slowly pour in the hot milk in a thin stream. This process is called tempering and prevents the egg yolks from curdling. Once everything is combined, pour the mixture back into the pot.

Do not pour in hot milk all at once! You must do this very slowly, constantly stirring. This is the most important moment to avoid scrambled eggs instead of pudding.
4

Place the pot with the pudding mixture over low heat. Heat while vigorously stirring with a whisk along the bottom and sides of the pot until the pudding thickens and starts to bubble. Cook for about 1 more minute, continuing to stir. Remove from heat, add 20g of butter and vanilla extract. Stir until the butter is completely melted.

Ingredients: Masło 82%, Vanilla extract
Constant stirring is absolutely necessary to prevent the pudding from burning and to avoid lumps. The finished pudding should have the consistency of thick cream.
5

Pour the hot pudding into a clean bowl. Cover it with plastic wrap so that the wrap touches the surface of the pudding directly. This will prevent a hard skin from forming. Set aside to cool completely, first at room temperature, and then in the refrigerator.

The foil must touch the surface of the pudding - this is the key to a smooth consistency after cooling. The pudding must be completely cold before you start filling the doughnuts.

Yeast dough

6

Prepare the yeast starter. In a small bowl, crumble 25g of fresh yeast. Add 1 tablespoon of sugar (about 15g), 2 tablespoons of flour (about 30g), and 100ml of warm (not hot!) milk. Mix thoroughly with a fork until you achieve a thick cream-like consistency. Cover with a cloth and set aside in a warm place for 10-15 minutes. The starter should double in volume and become frothy.

Ingredients: Fresh yeast, Cukier drobny, Wheat flour (type 450 or 500), Milk 3.2%
The milk must be at a temperature of about 37°C - like body temperature. If it's too hot, it will kill the yeast. If the starter doesn't rise, the yeast is inactive and you need to start over.
7

In a large bowl, sift the remaining flour. Add the rest of the sugar (45g) and 2 pinches of salt, and mix. Make a well in the center. Pour in the risen yeast mixture, add 2 egg yolks and the remaining 150 ml of warm milk. Optionally, you can add grated lemon zest now to enhance the aroma.

Ingredients: Wheat flour (type 450 or 500), Cukier drobny, Salt, Żółtko jaja kurzego, Milk 3.2%, Skórka otarta z cytryny
Sifting flour aerates it, making the dough lighter. All ingredients should be at room temperature, so take the eggs out of the fridge earlier.
8

Start kneading the dough. You can do this by hand or with a mixer using dough hooks. At first, mix the ingredients with a wooden spoon, and when they start to come together, begin kneading. After about 5 minutes, when the dough is fairly uniform, start adding the melted and cooled 50g of butter gradually, and at the very end, add 1 tablespoon of spirit. Knead the dough for another 5-7 minutes.

Ingredients: Masło 82%, Rectified spirit or vinegar
The dough is ready when it is smooth, elastic, and comes away from your hands and the sides of the bowl. Do not add too much flour while kneading, even if the dough is sticky. Long kneading is the key to success.
9

Form a ball from the dough, place it in a bowl lightly dusted with flour, cover it with a clean kitchen towel, and set it in a warm, draft-free place for about 60-90 minutes. The dough should double in volume during this time.

A good place for rising is a slightly warmed (to about 30-40°C) and turned-off oven. You can also place the bowl next to a radiator.

Shaping and frying

10

When the dough has risen, punch it down to release the gas. Transfer it to a lightly floured work surface and knead briefly. Roll out the dough to a thickness of about 1.5 cm. Use a glass or a round cutter with a diameter of 4-5 cm to cut out circles.

Ingredients: Wheat flour (type 450 or 500)
Do not roll the dough too thin, as the donuts will not have enough space to rise. The leftover dough after cutting can be kneaded again, rolled out, and cut into more donuts.
11

Place the cut doughnuts on a board or countertop dusted with flour, leaving space between them. Cover them with a cloth and let them rise for the second time (called proofing) for about 20-30 minutes. The doughnuts should puff up slightly during this time and become very light.

This is an important step! Well-proofed doughnuts should slowly return to their shape when pressed with a finger. If the indentation remains, they need a little more time.
12

In a wide pot or deep skillet, heat the oil to a temperature of 175-180°C. If you don't have a thermometer, drop in a piece of dough - it should immediately float to the surface and start to brown surrounded by small bubbles. If it smokes, it's too hot, and if it sinks to the bottom, it's too cold.

Ingredients: Rapeseed oil for frying
Maintaining a consistent oil temperature is key! Too low will cause the donuts to absorb fat, and too high will burn them on the outside, leaving them raw inside. Fry in small batches to avoid lowering the oil temperature.
13

Gently place the doughnuts into the hot oil, a few at a time. Fry for about 1.5-2 minutes on each side, until they achieve a beautiful golden color. They should have a characteristic light rim all around - this is a sign that the dough has risen well.

Use wooden skewers or a fork to turn the donuts without piercing them. Remove them with a slotted spoon.
14

Remove the fried donuts with a slotted spoon and place them on a plate lined with paper towels to drain excess fat. Leave them to cool slightly.

Do not stack the donuts on top of each other while they are hot, as they may get squished. Let them drain on a paper towel.

Stuffing and decoration

15

Completely cooled pudding transfer to a pastry bag with a long, thin nozzle for filling. If the pudding is too thick, you can briefly blend it with a mixer to make it creamier.

If you don't have a piping bag, you can use a thick syringe (without a needle) or simply cut a slit in the side of the doughnut with a knife and fill it with custard using a small spoon.
16

Pierce each doughnut from the side with a piping tip and fill it with a portion of custard. You will feel the doughnut getting heavier. Be careful not to overfill and tear the doughnut.

Fill the donuts when they are only slightly warm or completely cooled. Hot donuts may cause the filling to leak out.
17

Finally, generously dust the finished donuts with powdered sugar. You can use a small sieve for an even and delicate sprinkle. Serve immediately!

Ingredients: Powdered sugar for dusting
For extra flavor, you can mix powdered sugar with a bit of sugar with real vanilla or cinnamon.

Fun Fact

💡

In Poland, Fat Thursday is the day when, on average, every Pole eats 2.5 doughnuts. This tradition dates back to pagan times when people celebrated the departure of winter and the arrival of spring by eating rich foods.

Best for

Tłusty Czwartek Przyjęcia dla dzieci Podwieczorek Karnawał

Tips

🍽️ Serving

Mini doughnuts look best arranged on a large platter or board, creating an appetizing mound. They can be served with a cup of coffee, tea, or a glass of milk. For extra decoration, you can place a bowl with the remaining pudding for dipping next to them.

🥡 Storage

Yeast doughnuts are best on the day they are made. If there are any left for later, store them in an airtight container at room temperature for up to 24 hours. They are not suitable for reheating, as they will lose their fluffiness and may become chewy.

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